1-First, heat the 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced yellow onion and red bell pepper, cooking them until softened, which takes about 5 minutes. This step builds a solid flavor base for the whole dish.

2-Next, stir in the 3 cloves of minced garlic and cook until fragrant, about 30 seconds. Then, mix in the diced sweet potato along with the spices: 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper. Let this cook for another minute to let the flavors blend.

3-After that, add the 2 cans of drained and rinsed black beans, the 28 ounces of crushed tomatoes with their juices, and the 2 cups of low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer gently, stirring occasionally, until the sweet potatoes are tender and the chili thickens, about 30 minutes.

4-Once it’s done, remove from heat and stir in the 1 teaspoon of apple cider vinegar. Taste and adjust seasoning as needed. Serve hot with toppings like sour cream, shredded cheddar, scallions, avocado, cilantro, jalapeño, or tortilla chips for extra fun.