# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 17.6 oz)
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
→ Legumes
06 - 2 cans (14.1 oz each) black beans, drained and rinsed
→ Liquids
07 - 1 can (14.1 oz) diced tomatoes
08 - 2 cups vegetable broth
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 2 teaspoons ground cumin
11 - 1.5 teaspoons smoked paprika
12 - 1 teaspoon chili powder
13 - 0.5 teaspoon ground cinnamon
14 - 1 teaspoon dried oregano
15 - 0.75 teaspoon salt, or to taste
16 - 0.25 teaspoon black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
20 - Sour cream or vegan alternative
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in the minced garlic, jalapeño, and diced red bell pepper; sauté for 2 to 3 minutes until fragrant.
03 - Add the diced sweet potatoes to the pot and cook for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle in the ground cumin, smoked paprika, chili powder, ground cinnamon, dried oregano, salt, and black pepper. Stir thoroughly to coat all vegetables.
05 - Pour in the canned diced tomatoes with juices, black beans, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
06 - Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, stirring occasionally until sweet potatoes are tender and flavors meld.
07 - Taste and adjust salt or spices as needed. Serve hot, garnished with chopped cilantro, lime wedges, avocado slices, and sour cream or its vegan alternative if desired.
