Pinto Bean and Sweet Potato Chili

Ingredients

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Vegetable broth - 2 cups
• Diced tomatoes - 1 can (14 oz)
• Pinto beans - 2 cans, drained and rinsed
• Sweet potatoes - 2 medium, peeled and diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
4. Add the pinto beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, or until the sweet potatoes are tender.
6. Taste and adjust the seasoning if needed.
7. Serve the chili hot, garnished with fresh cilantro.
8. Enjoy!