1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced red bell pepper to the pot, cooking for an additional 2 minutes until the pepper softens.
3. Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Let the spices bloom for about 1 minute, enhancing their flavors.
4. Add the diced sweet potatoes, black beans, and canned diced tomatoes to the pot. Pour in the vegetable broth, stirring to combine all ingredients well.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 30 minutes, or until the sweet potatoes are tender.
6. Taste and season with salt and pepper to your liking. Remember, this step is where you can truly make the chili your own.
7. Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice for that extra zing.

As I always say, cooking is about trusting your instincts. Feel free to add more spices if you’re in the mood for a bolder flavor or dial it back for a milder taste. My abuela always taught me to cook with my senses, and I’ve found that to be the most rewarding approach.