Heat a drizzle of olive oil in a large skillet over medium heat.

Add the chopped onion and diced bell pepper. Sauté until softened, about 4 to 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef. Break it apart with a spoon and cook until browned, about 6 to 8 minutes.

If there is excess fat, carefully drain it from the skillet.

Stir in the diced sweet potatoes, cumin, chili powder, salt, and pepper.

Cover the skillet and reduce heat to medium-low. Cook for 10 to 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Remove the lid. Stir in the drained black beans and corn. Cook uncovered for 2 to 3 minutes until heated through.

Taste and adjust seasoning. Serve warm with chopped cilantro if desired.