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The Spicy Sweet Potato Chili Bowl is a vibrant and hearty dish that perfectly marries flavor and nutrition. This comforting bowl of chili is not just a feast for the taste buds but also a kaleidoscope of colors and textures, making it an enticing option for any meal. With its warming spices and the sweetness of roasted sweet potatoes, this chili bowl appeals to a wide range of palates, whether you are seeking a filling dinner on a chilly night or a wholesome meal prep option for the week ahead.

Sweet Potato Chili Bowl

Discover the warmth and flavor of the Spicy Sweet Potato Chili Bowl! This vibrant dish combines roasted sweet potatoes, protein-rich beans, and a medley of spices for a meal that's both comforting and nutritious. Perfect for vegan and gluten-free diets, this chili is a satisfying option for weeknight dinners or meal prep. With its colorful ingredients and rich flavors, this recipe invites everyone to enjoy a healthy, hearty bowl. Get ready to cook and share with family and friends!
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Ingredients
  

2 large sweet potatoes, peeled and diced

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) corn, drained

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or green), chopped

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Avocado slices (for topping)

Lime wedges (for serving)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until the onion is translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Sweet Potatoes: Add the diced sweet potatoes to the pot and sauté for another 5 minutes, stirring occasionally.

      Stir In Spices: Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper over the sweet potatoes. Stir well to coat the ingredients with the spices for about 2 minutes.

        Combine Other Ingredients: Pour in the vegetable broth, diced tomatoes with green chilies, black beans, kidney beans, and corn. Stir to combine all the ingredients thoroughly.

          Simmer Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes or until the sweet potatoes are tender.

            Adjust Seasoning: Taste the chili and adjust the seasoning, adding more salt, pepper, or cayenne if desired.

              Serve: Ladle the chili into bowls. Top with fresh cilantro, avocado slices, and serve with lime wedges on the side for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6