• 1 Tbsp olive oil
  • 1 red onion, chopped
  • 2 large sweet potatoes, peeled and chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp dried Mexican oregano
  • 3 cups vegetable broth
  • 1 can (28 oz) diced (fire roasted) tomatoes, with its juices
  • 1 can (4.5 oz) chopped green chilis, with its juices
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • Juice of 1 lime
  • Garnishes: avocado and cilantro


  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the red onions, sweet potatoes, bell pepper and garlic, season with salt and pepper. Stir to combine, and cook until the onions and translucent and the vegetables soften, about 5-7 minutes.
  3. Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.
  4. Pour the vegetable broth, diced tomatoes with their juices, chopped green chilis with their juices, followed by the black beans, kidney beans and pinto beans. Stir to combine and bring mixture to a boil.
  5. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for additional 30 more minutes until all the flavors are well-incorporated and the mixture is thick.
  6. Add the lime juice, season with salt and pepper.
  7. Garnish with avocados and fresh cilantro, if desired.