👩🏻‍🍳 Directions

• Prepare the Ingredients:

  • Peel and dice the sweet potatoes into 1/2-inch cubes.
  • Dice the onion, bell peppers, and carrots (if using). Mince the garlic.
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• Sauté the Vegetables:

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
  • Add the chopped bell peppers and carrots. Sauté for another 5 minutes, stirring occasionally.
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• Add Spices and Sweet Potatoes:

  • Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper.
  • Stir the spices into the vegetables until evenly coated.
  • Add the diced sweet potatoes to the pot and mix well with the seasoned vegetables.
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• Simmer the Chili:

  • Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low.
  • Cover the pot and let it simmer for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
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• Add Black Beans and Corn:

  • Once the sweet potatoes are tender, add the drained black beans and corn kernels to the pot.
  • Stir the mixture and let it simmer for an additional 5-10 minutes so that the flavors meld together.
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• • Black Beans: Provide protein and fiber, aiding in digestion and keeping you full.
  • Sweet Potatoes: Rich in vitamins A and C, and provide complex carbohydrates for sustained energy.
  • Vegetables: A mix of onions, peppers, and carrots adds antioxidants, vitamins, and minerals.
  • Spices: Chili powder, cumin, and smoked paprika not only enhance flavor but also have anti-inflammatory properties.
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