Ingredients:

  • 1 medium yellow onion, finely diced (approx. 150g)
  • 1 large red bell pepper, chopped (approx. 150g)
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chipotle powder
  • 1 tsp sea salt
  • 2 large sweet potatoes, peeled and cut into 0.5 inch cubes (approx. 600g)
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 tbsp maple syrup
  • 1 lime, juiced
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil in a large Dutch oven over medium heat. Add the onion and bell pepper. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened. Add the garlic during the last minute, stirring constantly until fragrant.
  2. Add the sweet potato cubes, chili powder, cumin, smoked paprika, chipotle powder, and salt. Stir vigorously for 2 minutes to coat the potatoes and 'bloom' the spices in the heat.
  3. Pour in the fire-roasted tomatoes with their juices, black beans, vegetable broth, and maple syrup. Bring the mixture to a rolling boil, then reduce the heat to low. Cover and simmer for 25–30 minutes until the sweet potatoes are fork-tender and the sauce has thickened.
  4. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt if necessary before serving.