Vegetarian Sweet Potato and Black Bean Chili

This chili is packed with flavor, protein, and fiber for a satisfying and healthy dinner.

Ingredients (serves 4-6):

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 chili pepper, diced
• 1 jalapeno, diced
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 Can (15 oz) chili beans, rinsed and drained
• 1 can (15 oz) diced tomatoes (fire-roasted preferred)
• 1 can (15 oz) Rotel
• 1 can diced green chilies (4 oz)
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon (optional, for warmth)
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped (optional, for garnish)
• 1 avocado, sliced (optional, for topping)

Instructions:

1. Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, chili pepper, and jalapeno. Sauté until the onion becomes translucent, about 3-4 minutes.
2. Cook the sweet potato: Add the diced sweet potato and cook for another 5 minutes, stirring occasionally.
3. Add spices: Stir in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices.
4. Simmer: Add the beans, diced tomatoes (with juice), Rotel, green chilies, and vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the sweet potato is tender.
5. Taste and adjust: Taste the chili and adjust the seasoning if needed. Add more broth if you prefer a thinner consistency.
6. Serve: Ladle the chili into bowls. Top with avocado slices, fresh cilantro, or your favorite chili toppings like a dollop of Greek yogurt or lime wedges.