Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add 1 diced medium yellow onion and 1 diced medium red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Stir in 1 peeled and diced large sweet potato, 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 tablespoon kosher salt, and ½ teaspoon black pepper. Stir to coat the vegetables and cook for 1 minute more.

Stir in 2 (about 15-ounce) cans drained and rinsed black beans, 1 (28-ounce) can crushed tomatoes and their juices, and 1 (14.5-ounce) can low-sodium vegetable broth. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the sweet potato is tender, the flavors meld, and the mixture is slightly thickened, about 30 minutes.

Remove the pot from the heat. Stir in 1 teaspoon apple cider vinegar. Taste and season with more kosher salt and black pepper as needed. Ladle into bowls and serve with desired toppings.