Vegan Sweet Potato and Black Bean Chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, and cook for 5 to 6 minutes until softened and translucent.

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and ground cinnamon. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Add the cubed sweet potatoes, crushed tomatoes, and vegetable broth. Stir well to combine and bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, or until the sweet potatoes are fork-tender.

Stir in the rinsed black beans and continue to simmer uncovered for another 5 minutes to heat through and allow the chili to thicken slightly.

Remove the pot from the heat. Stir in the fresh lime juice, season with salt and black pepper to taste, and serve warm.