Smoky Black Bean and Sweet Potato Chili with Wilted Spinach

Soak the black beans overnight and boil until tender, about 45-60 minutes, then drain.

In a heavy-bottomed pot, heat 1 tbsp olive oil over medium heat. Add the diced onions and cook until translucent and soft, about 5 minutes.

Stir in the minced garlic and 1 tsp smoked paprika (from pantry staples) to bloom the aromatics until fragrant.

Add the cubed sweet potatoes and enough water to just cover them; bring to a simmer and cook until tender, about 15 minutes.

Add the cooked black beans to the pot, stirring gently to combine without mashing them. Season with salt, pepper, and an additional pinch of smoked paprika.

Fold in the fresh spinach at the very end, allowing it to wilt in the residual heat for 1 minute.

Finish with a final drizzle of the remaining olive oil and a squeeze of fresh lime juice (pantry staple) to lift the earthy flavors. Serve hot in a wide bowl.