Cajun Spicy Sweet Potato Chili

CAJUN SPICY SWEET POTATO CHILI
1 T. olive oil
1 onion, diced
1 red bell pepper, chopped
2 T. minced garlic
1 T. chili powder
1 T. Creole seasoning
1 T. paprika
1 T. kosher salt
1 t. ground cumin
1 (6-oz.) can tomato paste 2 ½ lbs. sweet potatoes, peeled and diced
2 c. veggie broth
1 (15.5-oz.) can chickpeas, drained
1 (14.5-oz.) can diced tomatoes
1 (10-oz.) can diced tomatoes with green chiles
2 bay leaves
Sour cream, to serve
Sliced jalapeno, cilantro or parsley for garnish

1. In large Dutch oven, heat oil. Add onion, bell pepper, garlic, chili powder, Creole seasoning, paprika, salt and cumin. Cook, stir occasionally, until veggies are softened, 5-8 minutes.
2. Add tomato paste, stir occasionally until deepened in color, about 2 minutes.
3. Add potatoes, broth chickpeas, diced tomatoes, tomatoes with green chiles and bay leaves. Stir until well combined.
4. Bring to boil, reduce heat and simmer, stir occasionally, until thickened slightly and potatoes are tender, 30-45 minutes.
5. Discard bay leaves. Taste for seasonings. Serve with sour cream and garnish with jalapenos and cilantro/parsley.