Step 1

In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.

Step 2

Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.

Step 3

Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.

Step 4

Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.

Step 5

Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.