Foodie Flags

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1 avocado (for topping)
• Fresh cilantro (for topping)
• Sour cream or dairy-free yogurt (for topping)

Instructions:

1. In a large pot, sauté the diced onion in olive oil over medium heat until translucent.
2. Add the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1-2 minutes until fragrant.
3. Add the diced sweet potatoes, black beans, tomatoes, and vegetable broth to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve the chili in bowls, topped with avocado slices, fresh cilantro, and a dollop of sour cream or dairy-free yogurt.

Pros:

• Nutrient-Dense: Packed with fiber, protein, and vitamins (especially vitamin A from the sweet potatoes).
• Hearty and Filling: Perfect for colder days and serves as a satisfying, meatless meal.
• Easy to Customize: You can add other vegetables or adjust spices based on preference.

Cons:

• Time-Consuming: Requires around 30-40 minutes of prep and cooking time.
• Heavy: May feel a bit heavy as a meal for some due to the beans and potatoes, which can cause bloating.
• May Not Appeal to All: The combination of sweet potatoes and black beans may not suit everyone’s taste.