Roasted Sweet Potato Chili

Preheat your oven to 425°F (220°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with half the olive oil, and toss to coat evenly. Roast for about 25-30 minutes, or until the edges are golden and caramelized, stirring halfway through.
Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Then, stir in the minced garlic and cook for another minute, until fragrant.
Add the smoked paprika, cumin, chili powder, and a pinch of salt and pepper to the onion and garlic. Stir well and cook the spices for about 30 seconds to release their aroma.
Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally to combine flavors.
Once the sweet potatoes are roasted and tender, add them directly to the pot. Also, stir in the drained and rinsed black beans. Mix everything thoroughly, allowing the flavors to meld and the chili to thicken slightly, about 10 minutes.
Taste and adjust seasoning with additional salt, pepper, or spices as needed. If the chili is too thick, splash in a little more broth to loosen it up.
Serve the chili hot, garnished with fresh herbs or a squeeze of lime if desired. Enjoy its hearty texture and smoky, sweet flavor with crusty bread or rice on the side.