# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes
06 - 1 can (14.5 oz) diced tomatoes, with juices
→ Liquid
07 - 2 cups vegetable broth
→ Spices and Seasonings
08 - 2 tablespoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground black pepper
12 - 3/4 teaspoon salt
→ Oil
13 - 1 tablespoon olive oil
# Directions:
01 - Peel and dice the sweet potatoes, chop the onion, mince the garlic, and dice the red bell pepper.
02 - Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 3 minutes until fragrant. Add diced sweet potatoes and red bell pepper, and cook for an additional 6 minutes, stirring occasionally.
03 - Stir in the chili powder, cumin, smoked paprika, black pepper, and salt. Add diced tomatoes with their juices and cook for 2 minutes, mixing well.
04 - Pour in vegetable broth and bring mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, or until sweet potatoes are tender.
05 - Stir in black beans and continue cooking for 5 minutes to heat through, allowing flavors to meld.
06 - Ladle chili into bowls and serve warm with desired garnishes.
