In a large pot, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for another minute.

Add the diced sweet potatoes and chopped red bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes.

Add the rinsed and drained black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil.

Reduce the heat to low and let the chili simmer for about 30 minutes, or until the sweet potatoes are tender.

Season with salt to taste. Serve hot, garnished with fresh cilantro.