Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cans (30 oz / 850g) black beans, drained and rinsed
  • 1 can (28 oz / 800g) crushed tomatoes
  • 1 can (4 oz / 113g) diced green chiles
  • 2 cups vegetable broth
  • 1 cup frozen corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice

Instructions:

  1. Heat olive oil in a large pot over medium high heat. Add the sweet potato cubes and sauté for 5-7 minutes until the edges are golden brown. Stir in the onion and red bell pepper, cooking until the onion becomes translucent and fragrant.
  2. Add the minced garlic, chili powder, cumin, and smoked paprika. Stir constantly for 60 seconds until the spices smell toasted and nutty.
  3. Pour in the crushed tomatoes, vegetable broth, green chiles, and black beans. Bring the mixture to a boil, then reduce heat to low.
  4. Cover the pot and simmer for 15-20 minutes until the sweet potatoes are tender when pierced with a fork.
  5. Stir in the frozen corn.
  6. Use a potato masher or fork to press down on a small portion of the beans directly in the pot. Crush about 1/4 cup of beans, then stir them back in to thicken the texture.
  7. Remove the pot from the heat.
  8. Stir in the lime juice.
  9. Taste and add a pinch more salt or pepper if needed.