Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 4 cups vegetable broth (low sodium)
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Diced avocado (optional)
  • Chopped cilantro (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and cook until softened, about 5-7 minutes.
  2. Stir in cumin, smoked paprika, chili powder, and cayenne (if using) and cook for 1 minute, until fragrant.
  3. Pour in crushed tomatoes, black beans, corn, sweet potatoes, and vegetable broth. Stir to combine.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until sweet potatoes are tender.
  5. Stir in lime juice. Season with salt and pepper to taste.
  6. Ladle into bowls and top with your favorite toppings (sour cream, cheese, avocado, cilantro, tortilla chips).