📖 Instructions

1. First, dice one large sweet potato into 1/2-inch cubes. Aim for even sizes to ensure uniform cooking.
2. Next, chop one medium yellow onion and mince two cloves of garlic. Don't skimp on the garlic; it adds a wonderful depth of flavor.
3. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Keep stirring so it doesnt burn!
4. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can make your food bitter. (Trust me I’ve been there!)
5. Add the diced sweet potato, one can (15 ounces) of drained and rinsed black beans, one can (15 ounces) of drained and rinsed corn (fresh or frozen works too!), and one can (14.5 ounces) of diced tomatoes (undrained).
6. Stir in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (or more, to taste, if you like it spicy!), and salt and pepper to taste.
7. Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender. Don’t be afraid to give it a lil taste to make sure you like it!
8. If you prefer a thicker chili, mash some of the sweet potatoes with the back of a spoon. This will release their starch and thicken the broth.
9. Taste and adjust seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to suit your taste. Remember, you can always add more, but you can't take it away!
10. Serve hot, garnished with your favorite toppings. Some suggestions include: diced avocado, fresh cilantro, green onions, a squeeze of lime juice, or a dollop of vegan sour cream. Enjoy!
11. Don’t forget to take a picture of your culinary masterpiece and share it! You earned it!