Peel, chop, mince and dice all vegetables as listed above.
Using a large pot, saute onions and garlic in coconut oil for 2-3 minutes. Add bell peppers and cook another 1-2 minutes.
Then add sweet potatoes and carrots/parsnips, stir to combine and cook another 5-7 minutes.
Reduce heat to medium low, add black beans (I drain and rinse one can and add the other as it is for the additional liquid), diced tomatoes, tomato paste, vegetable broth, and all seasonings. Stir to combine well.
Reduce to low and simmer, partly covered for 40-45 minutes, stirring occasionally until all flavors have mixed and vegetables are cooked. If pressed for time, you can cook over medium heat for 20-25 minutes. Just check periodically to ensure potatoes and carrots don't get too soft.
Top with shredded cheese, avocado, Greek yogurt or sour cream and serve with organic tortilla chips!