Peel and small dice the onion into ¼-inch pieces; transfer to a small bowl.
1 medium red onion
Peel and mince the garlic; transfer to a small bowl.
4 cloves garlic
Preheat a medium saucepan over medium heat.
Drain and rinse the beans; set aside.
2 (15 oz) cans black beans
Once the saucepan is warm, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
While the onion cooks, peel and medium dice the sweet potatoes into ½-inch cubes; leave on cutting board.
Add the garlic and sweet potatoes to the saucepan and stir to combine; cook, stirring occasionally, for 2 to 4 minutes.
Add the beans to the saucepan and season with chili powder, cumin, salt, and pepper. Stir until fragrant, 15 to 30 seconds.
2 tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
Add the diced tomatoes to the saucepan and stir to combine. Bring to a boil, then reduce the heat to medium-low and cover with a lid. Cook the chili until the sweet potatoes are tender, 5 to 7 minutes.
2 (14.5 oz) cans diced tomatoes
While the chili cooks, halve the avocados lengthwise and twist to open, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.
Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Stir half into the chili and transfer the rest to a small bowl (for garnishing).
To serve, spoon the chili into a bowl and garnish with the avocado and remaining cilantro. Enjoy!