Heat a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and diced bell pepper and cook for another 2 minutes, until fragrant.
Stir in the diced sweet potato, diced tomatoes (with their juice), diced green chilies (if using), chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the sweet potato is tender.
Stir in the rinsed and drained black beans and heat through for another 5 minutes.
Taste and adjust seasonings as needed.
Serve hot, garnished with your favorite toppings such as diced avocado, chopped cilantro, vegan sour cream, and lime wedges.
Zylo AI 
For a smoother chili, you can use an immersion blender to partially blend the chili after the sweet potatoes are cooked.
Feel free to add other vegetables like corn, zucchini, or carrots to the chili.
For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.
• Main Course (Southwestern)
• Approximately 350-400
• 30 minutes (Easy)
• 45 minutes
• 10-15
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