1-2 Limes
1 Red Onion, thinly sliced
Large pinch of Kosher Salt
Small pinch of Granulated Sugar
Olive or Grapeseed Oil
2 Sweet Potatoes, cubed
Vegetable Broth, as needed
1 large Onion, chopped
3-4 Garlic Cloves, minced
1 teaspoon Chile Powder, plus more to taste
1 teaspoon Dried Oregano, plus more to taste
2 (15-ounce) Cans Beans, drained
1 (15-ounce) Can Diced Tomatoes, with their juices
Kosher Salt
Fresh Cilantro, Diced Avocado and Sour Cream, for garnish (optional)
Preheat oven to 450 degrees. On a large baking sheet, toss sweet potatoes with oil and season with salt and pepper. Sprinkle over chili powder to taste. Roast until tender, tossing halfway through, 25 to 30 minutes.
Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
When sweet potatoes have about 10 minutes left, heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, 1 teaspoon chile powder and 1 teaspoon oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans, sweet potatoes, tomatoes and a few large pinches of salt. Add vegetable broth as needed for the preferred consistency. Let simmer until the tomatoes break down, about 20 minutes. With about 5-8 minutes left, sprinkle more chile powder and/or oregano to taste.
Serve with the pickled onions and any of the garnishes you like.