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Explore the vibrant flavors and comforting warmth of our Sweet & Spicy Sweet Potato and Black Bean Chili Bowl. This recipe is not just a meal; it’s a nourishing experience packed with nutrients and bold spices. Perfect for a cozy dinner or a gathering with friends, this chili bowl offers a delightful balance of sweetness from the sweet potatoes and a kick of spice, making it a favorite for both vegans and non-vegans alike. In this article, we will walk you through every step of crafting this delicious dish while highlighting its health benefits and versatility.

Sweet Potato and Black Bean Chili Bowl

Warm up with our Sweet & Spicy Sweet Potato and Black Bean Chili Bowl, a cozy dish that's perfect for busy weeknights or gatherings with friends. This easy weeknight dinner combines creamy sweet potatoes with the hearty goodness of black beans, delivering a delightful balance of sweet and spicy flavors. Packed with nutrients and comforting warmth, it's a meal everyone will love. Try it tonight and savor the deliciousness!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

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

2 cups vegetable broth

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Avocado slices (for topping)

Lime wedges (for serving)

Instructions
 

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Cook Sweet Potatoes: Add the diced sweet potatoes to the pot and stir well. Cook for about 5 minutes, allowing them to slightly soften.

      Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to coat the vegetables evenly with the spices.

        Incorporate Tomatoes and Broth: Pour in the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 15 minutes, or until the sweet potatoes are tender.

          Add Beans and Corn: Stir in the black beans and corn, and cook for an additional 5-10 minutes, allowing the flavors to meld and the chili to thicken. Adjust seasoning if needed.

            Serve: Ladle the chili into bowls and top with fresh avocado slices, chopped cilantro, and a squeeze of lime juice for brightness.

              Enjoy: Serve hot, with additional lime wedges on the side for extra flavor. Pair with crusty bread or over rice for a complete meal.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings