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In the world of comfort food, few dishes are as versatile and satisfying as chili. It’s the kind of meal that warms you from the inside out, inviting friends and family to gather around the table. Among the myriad of chili variations, Sweet Potato Chili Bowls stand out not only for their vibrant colors but also for their rich flavors and incredible health benefits. This recipe is a delightful fusion of sweet potatoes and beans, creating a hearty meal that is perfect for a variety of dietary preferences, including vegetarian and gluten-free diets.

Sweet Potato Chili Bowls with Avocado

Discover the deliciousness of Sweet Potato Chili Bowls with Avocado, a meal that beautifully combines flavor, nutrition, and comfort. This vibrant dish features sweet potatoes and beans as the stars, offering health benefits like high fiber and protein content. Perfect for families or gatherings, it's easy to make vegetarian and gluten-free. With a mix of spices, fresh veggies, and a creamy avocado garnish, you’ll want to enjoy this hearty bowl any night of the week. Get ready to warm your soul with this wholesome chili recipe!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14 oz) diced tomatoes, undrained

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 to 2 tablespoons olive oil

2 ripe avocados, sliced into wedges

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Begin by gathering and prepping your ingredients. Peel and dice the sweet potatoes into ½-inch cubes for even cooking. Chop the onion finely, and dice the red and green bell peppers. Mince the garlic and set aside. Finally, slice the avocados into wedges and chop the cilantro for garnish.

    Sauté Aromatics: In a large pot or Dutch oven, heat 1 to 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Next, stir in the minced garlic and sauté for an additional 1-2 minutes, allowing the garlic to become fragrant.

      Cook the Sweet Potatoes: Incorporate the diced sweet potatoes into the pot, stirring well to combine. Allow them to cook for about 5 minutes, stirring occasionally to help them soften slightly.

        Add Remaining Ingredients: Mix in the drained black beans, kidney beans, undrained diced tomatoes, red bell pepper, green bell pepper, vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and black pepper to taste. Stir everything together and bring the mixture to a light boil.

          Simmer the Chili: Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure that the sweet potatoes become tender and the flavors blend well.

            Adjust Seasoning: After simmering, taste the chili and adjust the seasoning if necessary by adding more salt, pepper, or chili powder according to your preference.

              Assemble the Bowls: Serve the hot chili in individual bowls, elegantly topped with fresh avocado slices and a generous sprinkle of chopped cilantro. For an added zing, squeeze fresh lime juice over the top just before serving.

                Enjoy: Dig into your Sweet Potato Chili Bowls warm, savoring the comforting and hearty flavors that are sure to excite your taste buds!

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                    Presentation Tips: To elevate the visual appeal, consider serving the chili in brightly colored bowls, and garnish with a lime wedge and extra cilantro on top for a fresh touch.