Step 1: Prep Your Ingredients

• Start by peeling and dicing the sweet potatoes into 1/2-inch cubes. This helps them cook evenly and ensures they soften nicely in the chili. Chop your onion, mince the garlic, and prepare the jalapeño (don’t forget to wash your hands after handling it!).

Step 2: Sauté the Aromatics

• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant. The aroma will be divine!

Step 3: Add the Sweet Potatoes

• Toss in the diced sweet potatoes and stir to combine. Cook for about 5 minutes, allowing them to get a little color and soften slightly. This step enhances the sweetness and flavor.

Step 4: Spice it Up!

• Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the sweet potatoes with the spices. Cook for an additional minute to let the spices bloom.

Step 5: Add Tomatoes and Broth

• Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir everything together and bring the mixture to a gentle simmer. The sweet potatoes will soak up all that flavor as they cook!

Step 6: Simmer and Stir

• Cover the pot and let the chili simmer for about 15-20 minutes, stirring occasionally. You want the sweet potatoes to become tender and the flavors to meld beautifully. If the chili looks too thick, feel free to add a splash more broth.

Step 7: Add the Beans

• Once the sweet potatoes are tender, stir in the black beans. Let the chili simmer for another 5 minutes to heat through. Taste and adjust the seasoning if needed—add more salt, pepper, or spices based on your preference.

Step 8: Serve and Enjoy!

• Ladle the chili into bowls and top with your favorite garnishes—avocado, cilantro, lime juice, or a dollop of sour cream. Trust me, the combination of flavors will be a hit!