VEGAN SWEET POTATO WITH VEGAN CHILI

Ingredients:
4 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can of diced tomatoes (14.5 ounces)
1 can of black beans (15 ounces), drained and rinsed
1 can of corn kernels (15 ounces), drained
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Cilantro for garnish (optional)
Instructions:
Preheat oven to 400°F (200°C).
Arrange sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the sweet potatoes in the oven for 20-25 minutes or until they are tender and golden brown.
Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, diced red and green bell peppers, and cook for another 2-3 minutes.
Stir in the diced tomatoes, black beans, corn kernels, chili powder, cumin, paprika, salt, and pepper.
Bring the chili to a simmer and cook for 10-15 minutes, until it has thickened slightly.
Serve the roasted sweet potatoes topped with the chili and garnished with cilantro (if desired).