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As the leaves turn vibrant shades of orange and gold, the arrival of autumn invites us to embrace seasonal cooking. This time of year brings a bounty of ingredients that not only celebrate the harvest but also offer a wealth of flavor and nutrition. One of the stars of the autumn produce lineup is the sweet potato, a versatile tuber that shines in both savory and sweet dishes. Paired with a hearty chili topping, this Autumn Harvest Chili Sweet Potato Flatbread becomes a warm, inviting centerpiece for family gatherings or cozy weeknight dinners.

Fall Chili Sweet Potato Flatbread

Embrace the flavors of fall with this Autumn Harvest Chili Sweet Potato Flatbread recipe. Perfect for family dinners or cozy gatherings, this dish combines nutrient-rich sweet potatoes and hearty chili to create a warm and inviting meal. The sweet potato flatbread serves as a delicious base, while a chili topping made from beans, corn, and spices adds depth and richness. Celebrate the season with wholesome ingredients that nourish both body and soul.
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Ingredients
  

For the Flatbread:

1 large sweet potato, baked and mashed (approx. 1 cup)

1 cup whole wheat flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons olive oil

4-6 tablespoons water (as needed)

For the Chili Topping:

1 cup cooked kidney beans (or black beans)

1 cup cooked corn (fresh or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon smoked paprika

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Optional garnishes: chopped cilantro, sliced jalapeños, and avocado

Instructions
 

Prepare the Flatbread:

    - In a mixing bowl, combine the mashed sweet potato, whole wheat flour, baking powder, and salt. Mix until well incorporated.

      - Gradually add olive oil and water, a tablespoon at a time, mixing until a soft dough forms. You may need to adjust the water for the desired consistency.

        - Turn the dough onto a floured surface and knead gently for 2-3 minutes until smooth.

          - Divide the dough into 4 equal pieces and roll each piece into thin rounds, about 1/4 inch thick.

            Cook the Flatbread:

              - Heat a non-stick skillet over medium heat. Place one flatbread in the skillet and cook for 2-3 minutes on each side until it has golden brown spots and is cooked through. Repeat with the remaining pieces. Set aside.

                Prepare the Chili Topping:

                  - In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

                    - Add the minced garlic, cook for another minute until fragrant.

                      - Stir in the cooked kidney beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld together.

                        Assemble and Serve:

                          - Spread a generous spoonful of the chili topping over each sweet potato flatbread.

                            - Top with optional garnishes like chopped cilantro, sliced jalapeños, and avocado for added flavor and freshness.

                              Enjoy!

                                - Serve warm and enjoy this hearty, nutritious dish that captures the essence of fall!

                                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4