Sweet Potato and Black Bean Chili

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.

2. Add the diced sweet potatoes to the pot and cook for another 5-7 minutes, stirring occasionally.

3. Stir in cumin, chili powder, and paprika, cooking for 1 minute until fragrant.

4. Add the diced tomatoes, vegetable broth, black beans, and a pinch of salt and pepper.

5. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.

6. Stir in lime juice and adjust seasoning with salt and pepper to taste.

7. Serve the chili hot, garnished with fresh cilantro.

This chili can be made in advance and stored in the fridge for up to 4 days.

For extra protein, you can add some quinoa or textured vegetable protein (TVP).

For a creamier texture, blend a portion of the chili and stir it back into the pot.

Serve with avocado slices or a dollop of dairy-free sour cream for added richness.