This hearty, deeply spiced chili builds its flavor from a base of sautéed onion, red bell pepper, and garlic, bloomed with chili powder, cumin, smoked paprika, and a minced chipotle pepper for smoky heat. Cubes of sweet potato simmer low and slow in crushed tomatoes and vegetable broth alongside two cans of black beans until they turn fork-tender and almost creamy, thickening the whole pot into something rich and satisfying. A finishing squeeze of lime juice brightens all that deep, earthy spice right before serving. Ladle it into bowls and pile on sour cream, shredded cheddar, chopped cilantro, and scallions for extra texture and tang. It's a filling, one-pot meal that fits naturally into a vegetarian kitchen, no meat or fish anywhere in sight. Make a big batch — it keeps beautifully and tastes even better the next day.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, chili powder, cumin, smoked paprika, oregano, chipotle pepper, and adobo sauce. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the spices and garlic don't scorch.
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