Hearty Pinto Bean and Sweet Potato Chili

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Sweet potatoes (2 medium, peeled and diced)
• Pinto beans (2 cans (15 oz each), drained and rinsed)
• Diced tomatoes (1 can (14.5 oz))
• Vegetable broth (4 cups)
• Chili powder (2 tablespoons)
• Cumin (1 tablespoon)
• Paprika (1 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 5 minutes, until the onion is translucent and fragrant.
3. Stir in the diced sweet potatoes and cook for another 5 minutes, stirring occasionally to prevent sticking.
4. Add the pinto beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all ingredients.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the sweet potatoes are tender and the flavors are well combined.
6. Taste the chili and adjust the seasoning, adding more salt or spices as desired.
7. Serve the chili hot, garnished with freshly chopped cilantro.