Step 1

Dice onion. Peel and dice sweet potato.

Step 2

In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method.)

Step 3

Add sweet potato, garlic, chili powder, cumin, smoked paprika. Stir and sauté for 2-3 minutes.

Step 4

Add black beans (rinsed and drained), diced tomatoes, and vegetable broth.

Step 5

Bring to a light boil. Then cover, reduce heat, and simmer for 25 minutes (or until sweet potatoes are cooked through), stirring occasionally.

Step 6

Salt to taste and add any desired toppings. (I highly recommend avocado!)