Vegan Sweet Potato Chili

Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent and slightly caramelized.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced sweet potato, chopped red and green bell peppers to the pot. Cook for about 5 minutes, or until the sweet potato begins to soften.
Add the drained and rinsed black beans and kidney beans to the pot, along with the diced tomatoes (with their juice).
Pour in the vegetable broth to the pot, stir all the ingredients together.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. Stir well to ensure the spices are evenly distributed.
Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This will allow the flavors to meld together, and the sweet potatoes to become tender.
Taste the chili and adjust the seasoning as needed.
Serve the Vegan Sweet Potato Chili hot in bowls, garnished with fresh cilantro and sliced green onions for added freshness and color.
Nutrition Facts per Serving (approximate values):
Calories: 265
Total Fat: 4g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: 595mg
Total Carbohydrates: 48g
Dietary Fiber: 15g
Sugars: 7g
Protein: 13g