In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until the peppers soften.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
Add 1/2 cup of water to the skillet, cover, and reduce the heat to medium. Cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
Once the sweet potatoes are cooked, stir in the black beans and corn. Cook for an additional 3-5 minutes until heated through.
Remove from heat and garnish with fresh cilantro and diced avocado. Serve with lime wedges on the side.