Vegetarian Chili with Sweet Potatoes and Black Beans

When it comes to comfort food, few dishes are as hearty, wholesome, and satisfying as a bowl of chili. This vegetarian chili with sweet potatoes and black beans offers the perfect balance of warmth, spice, and nourishment. Packed with nutrient-rich ingredients and bold flavors, it’s a meal that will impress vegetarians and meat-lovers alike.

Ingredients
For the Chili:
●    2 tablespoons olive oil
●    1 large onion, diced
●    2 garlic cloves, minced
●    1 red bell pepper, diced
●    1 green bell pepper, diced
●    2 medium sweet potatoes, peeled and cubed
●    2 cans (15 ounces each) black beans, drained and rinsed
●    1 can (15 ounces) diced tomatoes, with juices
●    1 can (6 ounces) tomato paste
●    2 cups vegetable broth
●    1 teaspoon ground cumin
●    1 teaspoon smoked paprika
●    1 tablespoon chili powder
●    ½ teaspoon ground cinnamon
●    1 teaspoon oregano
●    Salt and black pepper to taste
For Garnishing:
●    Sliced avocado
●    Fresh cilantro
●    Lime wedges
●    Sour cream or Greek yogurt (optional)
●    Shredded cheddar cheese (optional)

Instructions
Step 1: Sauté the Vegetables
1.    Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
2.    Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender.
Step 2: Add Sweet Potatoes and Spices
1.    Add the cubed sweet potatoes to the pot, stirring to combine.
2.    Sprinkle in the ground cumin, smoked paprika, chili powder, ground cinnamon, and oregano. Cook for 1-2 minutes to allow the spices to bloom.
Step 3: Build the Chili Base
1.    Stir in the diced tomatoes, tomato paste, and vegetable broth. Mix well to combine.
2.    Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Step 4: Add Black Beans
1.    Once the sweet potatoes are cooked, stir in the black beans. Let the chili simmer uncovered for an additional 10 minutes to thicken.
2.    Season with salt and black pepper to taste.
Step 5: Serve and Garnish
1.    Ladle the chili into bowls and top with your choice of garnishes: sliced avocado, fresh cilantro, lime wedges, sour cream, or shredded cheddar cheese.
2.    Serve hot with cornbread or tortilla chips on the side.
Tips for the Perfect Chili
1.    Make It Spicier: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
2.    Batch Cooking: This chili stores well. Make a large batch and freeze individual portions for quick meals.
3.    Texture Tip: For a thicker chili, mash a small portion of the sweet potatoes and beans with a fork before serving.
Why You’ll Love This Recipe
This vegetarian chili is:
●    Healthy: Loaded with fiber, vitamins, and plant-based protein.
●    Versatile: Perfect for weeknight dinners, meal prep, or even potlucks.
●    Flavorful: A delicious mix of smoky, spicy, and slightly sweet flavors.

Nothing beats the comfort of a steaming bowl of chili on a chilly day. With its vibrant flavors and wholesome ingredients, this vegetarian chili with sweet potatoes and black beans is sure to become a favorite in your household. Give it a try, and let the warmth fill your soul and your stomach!