Cauliflower Chili

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2 tablespoons avocado oil

2 cups (270g) small to medium cauliflower florets

1 large sweet potato, cut into ½- to 1-inch pieces

1 yellow onion, coarsely chopped

3 garlic cloves, minced

One 28-ounce (794g) can fire-roasted diced tomatoes

One 15-ounce (425g) can black beans, drained and rinsed

2 tablespoons chili powder

4 teaspoons ground cumin

½ teaspoon chipotle chile powder

¼ teaspoon sea salt

Sour cream, fresh (or frozen and thawed) corn kernels, chopped fresh cilantro, avocado slices and shredded cheddar, optional, for serving

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