Spicy Black Bean & Sweet Potato Chili

A hearty and flavorful vegetarian chili that's packed with protein and fiber. The black beans and sweet potatoes provide a good source of slow-burning energy, while the spices give the chili a nice kick. This chili is perfect for a cold winter night, or any time you're looking for a satisfying and healthy meal.

This chili recipe was inspired by a trip I took to Mexico City a few years ago. I was walking through a market when I came across a stand selling a variety of chilis. I was intrigued by the different colors and shapes of the chilis, and I decided to buy a few to experiment with. I ended up making a chili with the chilis, and it was so delicious that I've been making it ever since. I've tweaked the recipe over the years, and this is the version that I like the best.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Olive oil
• Onion
• Garlic
• Cumin
• Chili powder
• Black beans
• Sweet potatoes
• Vegetable broth

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened.
3. Stir in the cumin and chili powder and cook for 1 minute, or until fragrant.
4. Add the black beans, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or avocado.

Why It Works

• The combination of black beans and sweet potatoes provides a good source of protein and fiber.
• The spices give the chili a nice kick, but they're not so overpowering that they overwhelm the other flavors.
• The chili is cooked slowly over low heat, which allows the flavors to develop and deepen.