Add the diced onion and garlic to a large soup pot with a few tablespoons of water or vegetable broth. Cook over medium heat, stirring often until the onion is soft and translucent.

Stir in the chili powder, cumin and oregano and cook for 2-3 more minutes. If the pot is drying out, add a bit more water as needed.

Add the sweet potato, bell pepper, jalapeno, tomato and vegetable broth and simmer for about 20 minutes until the sweet potato is very tender. You should easily be able to pierce with a fork or slice in half with a butter knife.

Stir in the corn and black beans and cook for a few more minutes to heat through.

Optional: for extra-thick chili, use a potato masher to mash up the chili up a bit or pulse an immersion blender in the pot a couple times. You can also remove a few scoops of chili, blend, then add back into the pot.

If adding cilantro, stir that in now, otherwise you can use some as a topping.

Season with salt and pepper, to taste and add a spritz of fresh lime, if desired.

Serve right away topped with avocado, green onion, vegan sour cream, crushed tortilla chips or any other topping favorites.

Leftovers can be stored in a sealed container in the fridge or up to 5 days or frozen for up to 3 months.