Healthy Vegetarian Chili with Sweet Potato

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (28 oz) diced tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream or vegan alternative for serving (optional)
• Shredded cheese or vegan alternative for serving (optional)

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sauté until the onions are translucent, about 5 minutes.
3. Stir in the sweet potato, bell pepper, carrots, and celery. Cook for another 5 minutes, or until the vegetables are slightly tender.
4. Add the diced tomatoes (with their juice), black beans, kidney beans, and vegetable broth to the pot.
5. Season the mixture with chili powder, ground cumin, paprika, and oregano. Stir well to combine.
6. Bring the chili to a boil, then reduce heat to low and simmer, uncovered, for 25-30 minutes, or until the sweet potato is soft and the chili has thickened.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Ladle the chili into bowls and serve topped with fresh cilantro, sour cream, and shredded cheese if desired.