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In the realm of comfort food, few dishes are as satisfying and nutritious as a hearty bowl of chili. This Spicy Roasted Sweet Potato and Black Bean Chili is a delightful fusion of flavors and textures, perfect for those chilly evenings when you crave something warming and filling. Packed with nutrient-dense ingredients like sweet potatoes and black beans, this recipe is not only delicious but also offers a wealth of health benefits. Join us as we explore the recipe, the cooking process, and the numerous reasons to love this dish.

Roasted Sweet Potato and Black Bean Chili

Indulge in the comfort of Spicy Roasted Sweet Potato and Black Bean Chili, a nutritious and delicious dish perfect for chilly evenings. This recipe features roasted sweet potatoes and hearty black beans combined with vibrant spices like smoked paprika and cumin. Packed with vitamins and fiber, it’s ideal for vegetarians and vegans alike. Enjoy it garnished with fresh cilantro, avocado, or a swirl of sour cream for a satisfying meal that warms the soul.
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Ingredients
  

2 large sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon olive oil, plus more for sautéing

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 jalapeño, finely chopped (optional, for extra heat)

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes, with their juices

2 cups vegetable broth

1 cup corn (frozen or canned, drained if canned)

Juice of 1 lime

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

Preheat Your Oven: Preheat your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and develop a nice caramelization.

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Toss until the sweet potatoes are well coated. Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized. Make sure to stir the sweet potatoes halfway through cooking for even roasting.

      Sauté the Base: While the sweet potatoes are roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.

        Add the Vegetables: Incorporate the diced bell pepper and optional jalapeño into the pot. Sauté for an additional 3-4 minutes, until the peppers have softened.

          Combine Ingredients: Lower the heat and add the rinsed black beans, diced tomatoes (including their juices), vegetable broth, and corn. Stir everything together thoroughly to combine all the flavors.

            Simmer the Chili: Once the roasted sweet potatoes are ready, carefully fold them into the chili mixture. Bring everything to a simmer and reduce the heat to low. Allow the chili to cook for about 20 minutes, stirring occasionally, to let the flavors meld beautifully.

              Finish and Serve: After simmering, squeeze in the juice of one lime, and taste to adjust seasoning with more salt and pepper if needed. Remove the pot from heat.

                Enjoy: Ladle the chili into bowls and garnish each serving with fresh cilantro and slices of avocado. Serve immediately, accompanied by your favorite toppings or some crusty bread for dipping!

                  Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings