Recipe of Sweet Potato and Black Bean Chili

 Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Add the chopped onion and minced garlic, and sauté for 2-3 minutes, or until the onion is translucent.
• Add the diced sweet potatoes, red and green bell peppers, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot.
• Stir well to combine, then bring the mixture to a boil.
• Reduce the heat to low and simmer the chili for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
• Adjust the seasoning as needed.
• Serve the sweet potato and black bean chili hot, garnished with shredded cheese, sour cream, chopped cilantro, and diced avocado, if desired.

This sweet potato and black bean chili recipe is packed with flavor and healthy ingredients, and it's perfect for a cozy winter meal. It's also a great option for meal prep, as it can be stored in the refrigerator or freezer and reheated as needed. Enjoy!