Step 1

ONION AND SWEET POTATO: Heat the olive oil in a large pot over medium high heat. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Stir in the 1/2-inch sweet potato chunks. Stir until quite tender, around 9-10 minutes. Add in the garlic and jalapeno. Stir for 1 minute. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute longer, or until fragrant.

Step 2

BEANS AND TOMATOES: Add the undrained chili beans, drained and rinsed black beans, and undrained petite diced tomatoes. Add in the vegetable stock.

Step 3

COOK: Stir everything to combine and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot. Allow to simmer for 8-15 minutes or until a good amount of the liquid is absorbed and the sweet potatoes are tender. The time will vary, depending on your stove. For best results, check the chili every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.

Step 4

SEASON: Remove from the heat. Season to taste with any additional salt or pepper as needed. Add lime juice and cilantro.

Step 5

ENJOY: Finish individual bowls with your favorite toppings. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a spoonful of sour cream, fresh chopped avocado, and some more chopped cilantro. Don't forget the toppings; they add a lot!