Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 1 red bell pepper, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 tbsp olive oil (30ml)
  • 2 large sweet potatoes, peeled and cubed into ½ inch pieces (600g)
  • 2 (15 oz / 425g) cans black beans, drained and rinsed
  • 1 (28 oz / 800g) can crushed tomatoes
  • 2 cups vegetable broth (480ml)
  • 2 tbsp chili powder (16g)
  • 1 tbsp ground cumin (6g)
  • 1 tsp smoked paprika (2g)
  • ½ tsp chipotle powder (1g)
  • 1 tbsp maple syrup (21g)
  • 1 tsp lime juice (5ml)
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and bell pepper, sautéing for 5–7 minutes until the onions are translucent. Stir in the garlic and cook for another 60 seconds.
  2. Toss in the cubed sweet potatoes and sprinkle with chili powder, cumin, smoked paprika, and chipotle powder. Stir constantly for 3 minutes until spices are toasted and potato edges are slightly golden.
  3. Pour in the crushed tomatoes, vegetable broth, maple syrup, and the drained black beans. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the sweet potatoes are fork-tender.
  4. Use a potato masher or fork to mash a small portion of the cooked sweet potatoes directly in the pot to thicken the broth. Stir in the lime juice and season with salt and black pepper before serving.