A hearty and flavorful dish combining the warmth of spiced black bean chili with the natural sweetness of roasted sweet potatoes.
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for about 1 hour or until tender.
Piercing the sweet potatoes allows steam to escape, ensuring even cooking.
In a saucepan, sauté the diced onion and chopped bell pepper in a splash of water over medium heat until softened, about 8 minutes.
Using water instead of oil keeps the dish low in fat.
Add minced garlic, chili powder, and cumin to the saucepan. Stir and cook for 2 minutes to release the spices' aroma.
Stirring constantly prevents the spices from burning.
Stir in the diced tomatoes and black beans. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, covered.
Simmering allows the flavors to meld together beautifully.
Once the sweet potatoes are done, slice them open and slightly mash the flesh. Serve the chili over the sweet potatoes and drizzle with fresh lime juice.
Mashing the sweet potato creates a base that absorbs the chili's flavors.
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