Sweet Potato and Black Bean Chili

Warm up this fall with a hearty Sweet Potato and Black Bean Chili, packed with protein and fiber. This plant-based chili features tender sweet potatoes, smoky black beans, and warming spices, making it the perfect dish to meal prep or freeze for busy nights. With simple ingredients and big flavor, this chili will be your go-to comfort food this season.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime, vegan sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened (about 3-4 minutes).
2. Stir in chili powder, cumin, and smoked paprika, cooking for an additional minute until fragrant.
3. Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Bring the chili to a simmer, then cover and cook for about 25-30 minutes, or until sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve with optional toppings like avocado, cilantro, or a squeeze of lime.

Notes:

• This chili is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for later use.