Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cocoa powder

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or pot. Add the diced onion and bell peppers, cooking for 5–7 minutes until onions are translucent and peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the cubed sweet potatoes to the pot. Sprinkle in the chili powder, cumin, smoked paprika, salt, pepper, and cocoa powder. Stir constantly for 2 minutes to toast the spices.
  3. Pour in the crushed tomatoes, drained black beans, green chiles, and vegetable broth. Stir well to combine.
  4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 25–30 minutes, or until the sweet potatoes are tender but still hold their shape.
  5. Remove the lid and stir gently. Adjust seasoning to taste before serving.