Instructions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes until vegetables begin to soften, stirring occasionally.
Add garlic, green bell pepper, and cumin. Sauté for 2 more minutes, stirring frequently.
Add sweet potatoes, diced tomatoes, kidney beans, vegetable broth, chili powder, chipotle powder (if using), salt, and black pepper to the pot.
Stir well and bring to a simmer. Cover and cook for 45 minutes, or until sweet potatoes are tender, stirring occasionally.
Add corn during the last 10 minutes of cooking.
Taste and adjust salt and spices as needed. Let cool for 10 minutes before serving.
Serve with lime wedges and fresh cilantro. Optional toppings include vegan sour cream, avocado slices, jalapeños, and hot sauce.
Enjoy this tasty and wholesome sweet potato chili!