Sweet potato chili

Ingredients

For 2 people

• 10 oz sweet potato, peeled and cut into 1/2-inch cubes
• 1 tbsp olive oil
• 4 oz yellow onion, diced
• 4 oz red bell pepper, diced
• 2 tsp minced garlic
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 1 cup canned diced tomatoes, with juices
• 1 cup low-sodium vegetable broth
• 1 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn
• 1/2 tsp fine salt
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 2 tbsp plain Greek yogurt

Method

1. Prep the pot and vegetablesSet a 4-quart Dutch oven or heavy saucepan over the counter. Peel the sweet potato and cut it into 1/2-inch cubes. Dice the onion and red bell pepper, mince the garlic, and keep the beans drained and rinsed so they are ready to go. Having everything lined up matters here because the spice step goes quickly.
2. Soften the aromaticsHeat 1 tbsp olive oil in the Dutch oven over medium heat. Add the diced onion, red bell pepper, and 1/2 tsp salt. Cook, stirring often, for 5 to 6 minutes, until the vegetables are softened and the onion edges start to turn translucent and lightly golden. If the pan browns too fast, lower the heat rather than letting the vegetables scorch.
3. Bloom the spicesStir in the 2 tsp minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1 tbsp tomato paste. Cook for about 30 seconds, stirring constantly, until the paste darkens slightly and the spices smell toasted. This quick bloom rounds out the flavor and helps the chili taste deeper instead of flat.
4. Add the sweet potato and liquidAdd the 10 oz sweet potato cubes, 1 cup canned diced tomatoes with their juices, and 1 cup low-sodium vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring the pot to a boil over medium-high heat, then reduce to a steady simmer and cover partially with a lid.
5. Simmer until the sweet potato is nearly tenderCook for 12 to 14 minutes, stirring once or twice, until the sweet potato is just shy of fully soft. The cubes should hold their shape but give easily at the center when pierced with a fork. If the liquid is boiling too aggressively, lower the heat so the tomatoes do not break down before the sweet potato cooks through.
6. Add beans and corn, then thickenStir in 1 cup canned black beans and 1/2 cup frozen corn. Use the back of a spoon to mash about 1/4 cup of the beans against the side of the pot, then stir them back in. Simmer uncovered for 6 to 8 minutes, until the sweet potato is fully tender and the broth looks slightly thicker and glossy instead of watery.
7. Finish and serveOff the heat, stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Let the chili stand for 5 minutes so it tightens a little more before serving. Spoon into bowls and top each portion with 1 tbsp plain Greek yogurt, then serve right away while the chili is hot and the yogurt is cool and creamy.