Hearty Sweet Potato Chili

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and diced red bell pepper to the pot. Cook for another 2-3 minutes until the garlic is fragrant.

Stir in the cubed sweet potatoes, canned diced tomatoes (with their juices), black beans, corn, and vegetable broth.

Season the mixture with chili powder, ground cumin, salt, and pepper. Stir well to combine.

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the sweet potatoes are tender.

Taste and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes before serving.