A filling and tasty dish ideal for a cosy dinner is vegetarian sweet potato chili. To help you get started, consider this easy recipe:
Ingredients: 2 tsp olive oil one medium onion, chopped three minced garlic cloves One chopped bell pepper, any color Two medium-sized sweet potatoes, chopped and skinned Each can is 14.5 oz. chopped tomatoes,
retaining their juice One can (15 oz) of rinsed and drained black beans One can (15 oz) of washed and drained kidney beans One cup of fresh, frozen, or canned corn kernels Two cups of veggie broth and one spoonful of chili powder One teaspoon of cumin powder One tsp of optional smoked paprika
Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
Sauté Vegetables: Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper, and cook for another 2 minutes.
Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for about 5 minutes, allowing them to start to soften.
Combine Ingredients: Add the diced tomatoes (with their juice), black beans, kidney beans, corn, and vegetable broth. Stir well to combine.
Season: Add chili powder, cumin, smoked paprika (if using), oregano, salt, and pepper. Stir to mix the spices evenly.
Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the sweet potatoes are tender.
1. Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro if desired.