30-Minute Sweet Potato Black Bean Chili

0 Place a Dutch oven or other large pot over medium heat. Add the olive oil and onion. Cook until softened, 2-3 minutes. Stir the garlic, spices, tomato paste, chipotle, hot sauce and salt. Cook about 1 minute or until the garlic is fragrant.
1 Add the sweet potatoes and pour over enough stock or water over to just to cover them (about 2 cups). Bring to a simmer over medium high heat, then reduce the heat and cover the pot. Cook 15 minutes, or until the sweet potatoes are tender but not mushy.
2 Add the black beans and sour cream to the pot and stir well. Cook another 5 minutes to blend the flavors. If you like a thicker chili, remove about a cup of the chili and puree in a blender (or use an immersion blender). Taste for seasoning and add more salt or hot sauce to taste.
3 Serve the chili bowls topped with cheese and other desired garnishes on top.