1. Warm oil in a pot. Sauté onion with a pinch of salt until glossy, 3 minutes. Add garlic; cook 30 seconds.

2. Stir in sweet potatoes, chili powder, cumin, and chipotle; cook 1 minute until fragrant.

3. Add tomatoes, black beans, and broth. Simmer uncovered, stirring occasionally, until sweet potatoes are tender and chili thickens, 20–25 minutes.

4. Season with salt/pepper and brighten with a squeeze of lime. Serve with cilantro and a dollop of sour cream.