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In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
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When the oil shimmers, add the onion and bell pepper.
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Cook, stirring occasionally, until softened, about 3 to 5 minutes.
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Stir in the sweet potato, garlic, chili powder, cumin, coriander, oregano and salt and cook for 1 minute.
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Add the tomatoes and their juice, broth and hot sauce.
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Bring the mixture to a boil. Reduce the heat, cover, and simmer for 20 minutes.
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Stir in the beans and simmer until potatoes are fully cooked, another 8 to 10 minutes.
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Serve topped with avocado, sour cream, scallions and lime wedges.