Using a large pot, saute Onion (2) and Garlic (4 clove) in Coconut Oil (1 tablespoon) for 2-3 minutes. Add Sweet Potato (3), Carrot (3), Parsnip (3), and Bell Pepper (2) and continue cooking until onions are soft and translucent, 5 to 7 minutes.
Reduce heat to medium low, add Black Beans (2 can), Fire Roasted Diced Tomatoes (1 can), Tomato Paste (1 can), Low-Sodium Vegetable Broth (1 1/2 cup), Chili Powder (2 tablespoon), Ground Cumin (2 teaspoon), Garlic Powder (1 teaspoon), Sea Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon). Stir to combine well.
Simmer, partly covered for 20-25 minutes, stirring occasionally until all flavors have mixed and all vegetables are cooked.
Served in bowls, topped with Shredded Cheese (to taste), Sour Cream (to taste), and Tortilla Chips (to taste). if desired!