In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 4 minutes until translucent. Add the garlic and cook for one additional minute until fragrant. Add the tomato paste and stir to coat the vegetables, allow the tomato paste to cook for a few minutes, stirring occasionally until the tomato paste darkens and caramelizes slightly.

Add the sweet potatoes and broth, bring to a boil, reduce to a simmer and cook for about 6 minutes.

Add the black beans, kidney beans, and diced tomatoes, stir to combine. Bring the mixture to a boil, then reduce to a simmer again. Cover and let it simmer for about 6 minutes, or until the sweet potatoes are fork tender.

This is optional but creates the luscious creamy end results. Remove 2 cups of the chili and transfer to a blender, blend until smooth and creamy and transfer back to the pot.

Add the chili powder, cumin, salt, pepper, and lime juice. Stir well to combine.

Taste and adjust seasoning if needed. Serve hot and garnish with sour cream, cheddar shreds, and scallions if desired.