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Chili has long been a cherished dish, renowned for its ability to warm the soul on cold days or during cozy gatherings. Among the myriad variations of this classic comfort food, the Spicy Sweet Potato Bliss Chili stands out, transforming a traditional recipe into a vibrant vegetarian delight. This dish artfully marries the natural sweetness of tender sweet potatoes with the robust flavors of beans, spices, and fresh ingredients, creating a chili that is as satisfying for meat lovers as it is for vegetarians.

Sweet Potato Chili

Discover the comforting flavors of Spicy Sweet Potato Bliss Chili, a vibrant vegetarian dish that redefines the classic chili. This hearty recipe combines tender sweet potatoes with a mix of nutritious beans, aromatic spices, and fresh ingredients, making it a satisfying meal for everyone. Packed with vitamins and fiber, this chili not only warms the soul but also nourishes the body. Follow the simple steps to create this delightful bowl of goodness in your kitchen. Perfect for cozy nights or meal prep, it’s a recipe you’ll want to share!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or yellow), chopped

2 cups vegetable broth (low-sodium recommended)

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust based on heat preference)

Salt and black pepper to taste

1 cup corn (fresh or frozen)

Fresh cilantro, roughly chopped for garnish

Slices of avocado (optional) for serving

Lime wedges for a zesty finish

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened and are fragrant. Next, add the minced garlic and sauté for an additional 1-2 minutes, mixing well until the garlic is aromatic.

    Add Sweet Potatoes: Stir in the diced sweet potatoes, ensuring they blend with the sautéed mixture. Cook for about 5 minutes, stirring occasionally, allowing the sweet potatoes to begin to soften.

      Add Spices: Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and black pepper over the sweet potato mixture. Stir thoroughly to coat all the vegetables evenly with the spices, enhancing their flavors.

        Combine Remaining Ingredients: Carefully pour in the vegetable broth, followed by the diced tomatoes (including their juices), black beans, kidney beans, and corn. Stir everything together until well combined.

          Simmer the Chili: Increase the heat to bring the mixture to a gentle boil. Once boiling, lower the heat to maintain a simmer. Cover the pot and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded beautifully. Stir occasionally to ensure nothing sticks to the bottom.

            Final Seasoning: After simmering, taste the chili and adjust the seasoning as needed. Add more salt, black pepper, or cayenne pepper to achieve your desired flavor profile.

              Serve: Ladle the chili generously into bowls. Garnish with fresh cilantro and optional slices of avocado. Serve with lime wedges on the side for an extra burst of freshness.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4-6