American-Style Smoky Black Bean and Sweet Potato Chili with Cornbread Crumb

Soak the black beans overnight in plenty of water; drain and rinse before using.

In a heavy-bottomed pot, heat the olive oil over medium heat. Add finely diced onions and sauté until translucent and aromatic, about 5 minutes.

Add the soaked black beans, cubed sweet potato (1-inch pieces), and cover with water. Bring to a gentle simmer, partially covered, for 45-50 minutes until the beans are tender and the sweet potatoes are creamy.

Season generously with smoked paprika and Cajun seasoning, stirring to bloom the spices in the liquid for 5 minutes.

Toast the whole-wheat bread until very dark and crisp, then process or crumble by hand into coarse crumbs to represent a cornbread-like texture.

Ladle the thick, fragrant chili into a deep bowl. The broth should be dark and smoky. Top with the toasted whole-wheat crumbs to provide a nutty, toasted contrast.