Step 1

Heat olive oil in a large pot over medium-high heat. Once oil is shimmering, add in the onion and bell pepper. Cook, stirring often, about 5 minutes or until onion is translucent. Add in the garlic and stir for 30 seconds or until fragrant. Reduce the heat to medium and add in the diced sweet potatoes and cook, stirring occasionally for 7-9 minutes. If anything is burning or over-browning, reduce the heat a little.

Step 2

Press the veggies to the side of the pot and add the ground beef in the center. Increase heat to medium high and cook, crumbling as you go, until browned on the outside, about 5 minutes. Incorporate the veggies as you cook the meat. If there is accumulated liquid, drain that off.

Step 3

Add in all the spices and the tomato paste. Cook, stirring constantly for 2 minutes or until fragrant. Add in the crushed tomatoes and cook for another minute, stirring constantly. Add in the drained and rinsed black beans, undrained chili beans, frozen corn and chicken stock. Stir, and bring mixture to a boil, then reduce heat and simmer, covered for 30-45 minutes or until chili thickens and sweet potato chunks are tender. Stir periodically as it simmers.

Step 4

Remove from the heat. Season to taste with any additional salt/pepper, as needed. I like to add a few tablespoons of lime juice and about 1/4 cup chopped cilantro here.

Step 5

Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don't leave off the toppings; they add a lot!