1

Set a 4-quart pot over medium heat with the oil to warm.

2

While the oil warms, dice the yellow onion.

3

Add the diced onion and a pinch of salt to the shimmering oil, cooking 5 minutes, stirring often, until soft and translucent.

4

While the onion softens, peel the sweet potatoes and cut them into 1/2-inch cubes.

5

Stir the sweet potato cubes into the onion and cook 3 minutes, stirring occasionally, until the edges turn bright orange and glossy.

6

While the sweet potatoes cook, dice the red bell pepper and mince the garlic.

7

Stir in the pepper, garlic, chili powder, cumin, and smoked paprika, cooking 1 minute until the spices smell toasty and coat the vegetables.

8

Add the diced tomatoes with their juices, the water, and the remaining salt, then raise the heat to high and bring to a boil, about 3 minutes.

9

Reduce heat to medium-low, cover, and simmer 10 minutes until a knife slides easily into the sweet potato cubes.

10

While the chili simmers, rinse and drain the black beans in a colander, chop the cilantro, and cut the lime into wedges.

11

Stir in the black beans and frozen corn, then simmer uncovered 5 minutes until the chili thickens and the corn is hot and sweet.

12

While the chili thickens, halve, pit, and dice the avocado.

13

Off the heat, squeeze two lime wedges into the chili and stir until it tastes bright and balanced.

14

Ladle the chili into bowls and top with the diced avocado, chopped cilantro, and the remaining lime wedges.

Smoky Black Bean & Sweet Potato Chili with Avocado & Lime

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