Sweet Potato Chili with Black Beans and Chocolate

An easy, hearty vegetarian sweet potato chili with black beans and chocolate. Make ahead for weeknight dinners and let the flavors meld together.

2 tablespoons olive oil
1 large onion, finely diced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1 large sweet potato, diced into 1-inch pieces (about 4 cups)
1 tablespoon cumin
1 tablespoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon coriander
1/4 to 1/2 teaspoon cayenne pepper, to taste
2 14.5-ounce cans black beans, drained and rinsed (about 3 cups)
1 14.5-ounce can diced tomatoes (about 2 cups)
2 cups vegetable broth
1/4 cup semisweet chocolate chips
Suggested toppings: chopped scallions, avocado, cilantro

View the full recipe at The Seasoned Vegetable →