Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering.

Add 1 finely chopped onion and sauté for about 5 minutes until translucent.

Add 4 minced garlic cloves and cook for 1-2 minutes until fragrant.

Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Stir and cook for 1 minute.

Add 2 diced sweet potatoes and mix well. Cook for about 3 minutes.

Pour in 4 cups of vegetable broth and 1 can of diced tomatoes, stirring well. Bring to a gentle simmer.

Stir in 2 cans of drained black beans, lower heat to medium-low, cover, and let simmer for about 20 minutes.

After 20 minutes, taste the chili and adjust seasoning with salt, pepper, and lime juice.

Ladle the chili into bowls and top with chopped cilantro, sliced avocado, and lime wedges.