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When it comes to garnishing your Sweet Potato Chili Bowls, fresh cilantro and a squeeze of lime are essential. Cilantro not only adds a burst of color but also enhances the dish's flavor profile with its bright, fresh notes. Lime juice, on the other hand, provides acidity that balances the richness of the chili, ensuring every bite is lively and delicious. This dynamic duo not only elevates the taste but also contributes nutrients, making your meal even healthier.

Sweet Potato Chili Bowls with Avocado

Discover a wholesome twist on traditional chili with these Sweet Potato Chili Bowls topped with creamy avocado. This vibrant, plant-based dish combines sweet potatoes, nutrient-rich beans, and zesty spices, creating a deliciously satisfying meal packed with vitamins and healthy fats. Perfect for any occasion, it's easy to customize with your favorite toppings and sides, making it a nutritious option that appeals to everyone. Enjoy the comforting flavors while nourishing your body!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

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

1 can (14 oz) diced tomatoes with their juices

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 pepper, to taste

1 to 2 tablespoons olive oil

2 ripe avocados, sliced

Fresh cilantro, chopped, for garnishing

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Begin by preparing all the ingredients. Peel the sweet potatoes and cut them into 1-inch cubes. Finely chop the onion, and dice both the red and green bell peppers. Mince the garlic and set aside the sliced avocados for later assembly.

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

      Cook the Sweet Potatoes: Add the diced sweet potatoes into the pot and stir well to combine with the onion and garlic. Allow them to cook for about 5 minutes, stirring occasionally, to start softening.

        Incorporate Remaining Ingredients: Stir in the black beans, kidney beans, diced tomatoes (including their juices), diced red and green bell peppers, vegetable broth, chili powder, cumin, smoked paprika, and season with salt and pepper to taste. Increase the heat until the mixture reaches a gentle boil.

          Simmer the Chili: Once boiling, reduce the heat to low and cover the pot. Let the chili simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together beautifully.

            Adjust the Seasoning: After the simmering time, taste the chili and adjust the seasonings as desired. Feel free to add more salt, pepper, or chili powder to suit your taste preferences.

              Assemble the Bowls: Ladle the hot chili into serving bowls. Top each bowl with generous slices of ripe avocado and a sprinkle of fresh cilantro for a burst of flavor. For an extra zesty kick, squeeze a lime wedge over each serving.

                Enjoy: Serve your Sweet Potato Chili Bowls warm, and enjoy the comforting, hearty flavors that are sure to satisfy and delight your taste buds!

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