In a dutch oven or soup pot, saute the onions and garlic in olive oil for a minute or two.
Add the chopped sweet potatoes, sliced carrots, and optional chopped bell pepper to the pan and cook until the onions are soft, about 5 to 6 minutes.
Reduce the heat to medium-low and add in the all of the remaining ingredients, stirring to combine well.
Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.
Serve in a bowl topped with your favorite chili toppings and enjoy.
Consider a toppings bar for your black bean chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes might also be offered (checking labels if gluten-free foods are desired).
Using Dried Black Beans
This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak them and cook them before adding them to the recipe. If you are using dried black beans, start with a little less than 2 cups. Soak them for at least three hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2.5 to three hours. Or, you can bring the beans to a boil and let them simmer for two hours before adding them to the recipe.