Heat the oil over medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes or until softened. Add the chorizo to the pan and break up into pieces with a wooden spoon and cook 5 minutes or until no longer pink.

Add the garlic and spices and cook for 30 seconds, then add the sweet potato and poblano pepper and cook for 1 minute longer.

Add the tomato paste, diced tomatoes, and chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to medium low and add the beans, maple syrup, salt and pepper.

Simmer the chili for 20-25 minutes until the sweet potatoes are tender and the chili has thickened. Remove from heat and stir in the cilantro and lime juice, and adjust the seasoning as necessary. Serve with additional cilantro and lime if desired and enjoy!

Pro tip: Veggies may be prepped ahead to make this meal go even quicker, and the chili may be made up to a day or 2 in advance. It’s also freezer friendly!