Warm up with this delicious and satisfying sweet potato and black bean chili. Packed with protein and nutrients, this hearty dish is perfect for a cozy meal.

Sweet Potato and Black Bean Chili

Time: 45 minutes
Servings: 6

Ingredients:

2 medium sweet potatoes, peeled and diced

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (400g) black beans, drained and rinsed

1 can (400g) diced tomatoes

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Greek yogurt or sour cream for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. 
2. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Add the diced sweet potatoes and bell peppers, and cook for another 5 minutes.
4. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. 
5. Cook for 1 minute until fragrant.
6. Add the black beans, diced tomatoes, and vegetable broth. 
7. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
8. Adjust seasoning if necessary.
9. Allow the chili to cool to room temperature. 
10. Divide into individual airtight containers for meal prep. 
11. Store in the fridge for up to 5 days. 
12. If freezing, use freezer-safe containers and freeze for up to 3 months. 
13. Thaw overnight in the fridge before reheating.