Quick and Easy Plant-Based Dinners Everyone Will Love

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Southwest Sweet Potato Chili

Southwest sweet potato chili is a hearty and flavorful dish that combines smoky spices with sweet potatoes, black beans, corn, and quinoa in a rich tomato base. This comforting and nutritious chili is perfect for a cozy dinner, packed with protein and fiber to keep you satisfied.

Ingredients (for 4 servings):

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1/2 cup quinoa, rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 min. until softened. Stir in the red bell pepper and diced sweet potato, and cook for another 5-7 min.
2. Add the black beans, corn, quinoa, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 25-30 min. while stirring occasionally until the sweet potatoes are tender and the quinoa is cooked.
3. Taste and adjust seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro if desired.