Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, bell pepper, and sweet potato. Cook for 3-4 minutes, or until the vegetables are tender.

2. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper. Bring to a boil.

3. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potato is tender.

4. Stir in the cilantro and sour cream if desired.

5. Serve hot with a side of brown rice or whole grain bread.