tep 1: Sauté the Chicken

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced chicken and season with salt and pepper. Cook for about 5–7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion and sauté for about 3–4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the diced bell pepper and cook for another 3–4 minutes until softened.

Step 3: Add Sweet Potatoes and Spices

1. Add the diced sweet potatoes to the pot and stir to combine.
2. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), and additional salt and pepper. Cook for 1–2 minutes to toast the spices.

Step 4: Add Remaining Ingredients

1. Pour in the black beans, diced tomatoes (with juice), and chicken broth. Stir well to combine.
2. Add the cooked chicken back into the pot.

Step 5: Simmer the Chili

1. Bring the chili to a boil, then reduce the heat to low.
2. Cover and let it simmer for about 20–25 minutes, or until the sweet potatoes are tender and the flavors meld together. Stir occasionally.

Step 6: Add Corn and Serve

1. In the last 5 minutes of cooking, stir in the corn and let it heat through.
2. Serve hot, garnished with fresh cilantro, diced avocado, and lime wedges if desired.