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When the temperatures drop and the days grow shorter, there's nothing quite like a warm bowl of chili to evoke feelings of comfort and satisfaction. Among the many variations of this beloved dish, Cozy Sweet Potato Chili stands out not only for its rich flavors but also for its heartwarming qualities. This recipe combines the natural sweetness of sweet potatoes with the zesty kick of spices, creating a robust meal that is both nourishing and satisfying.

Sweet Potato Chili

Warm up your winter nights with this Cozy Sweet Potato Chili recipe! Combining the natural sweetness of sweet potatoes with hearty beans and zesty spices, this dish is both delicious and nutritious. Packed with vitamins A and C, fiber, and plant-based protein, it caters to various dietary needs, making it perfect for everyone. Discover easy preparation steps, serving suggestions, and tips to customize spice levels—the perfect addition to your meal rotation for comfort on chilly evenings!
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Ingredients
  

2 medium sweet potatoes (about 1 lb), peeled and diced

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cinnamon

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

4 cups vegetable broth

2 tablespoons olive oil

Fresh cilantro, for garnish (optional)

Avocado slices, for serving (optional)

Instructions
 

Prepare Ingredients: Begin by peeling and dicing the sweet potatoes into small cubes (about ½ inch). Dice the onion and bell pepper, and mince the garlic.

    Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the garlic and bell pepper, cooking for an additional 2-3 minutes until softened.

      Add Sweet Potatoes: Incorporate the diced sweet potatoes into the pot, stirring well to combine with the sautéed vegetables.

        Spice It Up: Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir thoroughly to coat the sweet potatoes with the spices and cook for 1-2 minutes until fragrant.

          Add Tomatoes and Broth: Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir well to combine all ingredients.

            Incorporate Beans: Add the black beans and kidney beans to the pot, mixing everything together.

              Simmer: Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.

                Adjust Seasoning: Taste the chili and adjust the salt and spices as necessary. If you prefer a spicier chili, feel free to add a pinch of cayenne pepper or a dash of hot sauce.

                  Serve: Ladle the sweet potato chili into bowls and garnish with fresh cilantro and avocado slices if desired. Enjoy warm!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6