In a saucepan, bring tomato puree, tomato paste, and water (or vegetable broth, if used) to a boil over medium-high heat. Add sweet potato cubes, cocoa powder, salt, and cumin powder. Simmer for approximately 12 minutes.
While the sweet potato is cooking, heat a sauté pan over high heat until it is hot. Reduce the heat to medium. Add olive oil and wait for 10 seconds until the oil is hot but not smoky hot. Add garlic, red chili, and yellow onion and sauté until onions are translucent and softened. Add green and red bell peppers and sauté for 2 minutes.
Transfer the sautéed vegetables and rinsed black beans into the saucepan. Stir briefly and let them simmer with the sweet potatoes for 3 minutes or until the sweet potatoes are easily pierced with fork.
Garnish with cilantro before serving.
Sweet Potato Black Bean Chili https://lightorangebean.com/sweet-potato-black-bean-chili/