Spicy Vegetarian Chili with Roasted Sweet Potatoes and Black Beans Recipe

Looking for a hearty and healthy meatless meal? This vegetarian chili recipe is packed with delicious flavors and has a perfect balance of spicy and sweet. The combination of roasted sweet potatoes and black beans makes it a protein-rich meal, and the addition of spices makes it a perfect comfort food on a cold winter day.

Ingredients:

• 2 large sweet potatoes, peeled and diced into small cubes
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 2 cups of vegetable broth
• Fresh cilantro for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, and bake for 20-25 minutes or until they are tender and slightly crispy.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant.
3. Add the can of diced tomatoes, black beans, chili powder, cumin, and smoked paprika to the pot. Stir well to combine all the ingredients.
4. Pour in 2 cups of vegetable broth, and bring the chili to a simmer. Let it cook for 20-25 minutes, stirring occasionally.
5. Once the chili has thickened and the flavors have melded together, add the roasted sweet potatoes to the pot. Stir well to combine and let the chili cook for another 5-10 minutes.
6. Remove the pot from the heat and let it cool for a few minutes. Serve the chili in bowls and garnish with fresh cilantro.

This vegetarian chili with roasted sweet potatoes and black beans is a perfect meal for any occasion. It's easy to make, packed with flavors, and a great way to get in your daily dose of protein and veggies. Enjoy!