Warm up on a cool fall evening with this hearty and filling chili, packed with fiber, protein, and the natural sweetness of sweet potatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes.
2. Add minced garlic and cook for another minute.
3. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir well to warm the aromatics.
4. Stir in sweet potatoes, black beans, diced tomatoes, and vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender.
6. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Chili is not only nutritious but also a comforting, plant-based meal perfect for the fall season. The combination of protein, fiber, and warming spices makes it a satisfying dish for any night of the week.