Vegetarian Black Bean and Sweet Potato Chili

Name: Vegetarian Black Bean and Sweet Potato Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 onion, diced; 1 large carrot, diced (minced? Finely diced? I don’t know terminology, I just do the things. Cut them into small pieces); 1 T oil or grass-fed butter; 1 tsp minced garlic; 1 medium sweet potato, 4 cups, peeled and cut into 1 inch chunks; 2 cups vegetable broth (if not vegetarian, chicken broth works as well); 1 ½ cups water; 2 cans diced tomatoes, 14.5oz cans; 2 cans beans, 15oz, drained and rinsed well (I like to use 1 can black beans and 1 can kidney beans, but you can use whatever you like!); 1 T chili powder; 2 tsp cumin; 1 tsp paprika; ½ tsp cinnamon; ½ tsp oregano; 2 tsp salt, or to taste; 1 tsp black pepper, or to taste; Optional: 1 cup organic frozen corn; Topping suggestions: Avocado, sour cream, cheese, crushed tortilla chips, cilantro