Step 1

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.

Step 2

Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.