Sauté the vegetables: Add the onion and red bell pepper to a large pot with a splash of oil or vegetable broth. Cook for 4–5 minutes, until softened.
Add the garlic and spices: Stir in the garlic, chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for about 30 seconds.
Add the main ingredients: Stir in the sweet potato, red lentils, black beans, tomato sauce and chipotle pepper sauce.
Add the liquid: Pour in 2 cups of vegetable broth or water and stir well.
Simmer: Bring to a boil, then reduce the heat and cover. Simmer for about 25–30 minutes, stirring occasionally, until the lentils are cooked and the sweet potato is tender.
Adjust: Add another ½ cup of broth or water if the chili is too thick. Taste and adjust the salt or cayenne as needed.
Serve: Enjoy warm with your favourite toppings.