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As the leaves turn vibrant shades of orange and gold, there's an undeniable shift in our culinary cravings. The chill in the air beckons us to seek out warm, hearty meals that evoke comfort and nostalgia. Enter the Autumn Harvest Chili Sweet Potato Flatbread — a dish that beautifully embodies the essence of fall. This recipe not only delivers rich flavors and satisfying textures, but it also showcases seasonal ingredients that are both nutritious and delicious.

Fall Chili Sweet Potato Flatbread

Embrace the flavors of fall with the Autumn Harvest Chili Sweet Potato Flatbread, a hearty and comforting dish perfect for chilly days. Featuring sweet potatoes, whole wheat flour, beans, and corn, this recipe celebrates seasonal ingredients that are both delicious and nutritious. Whip up this flavorful flatbread topped with chili for a satisfying meal that warms your heart. Ideal for gatherings or a cozy night in, this dish is a delightful addition to your autumn menu. Enjoy the rich flavors and wholesome goodness that make this recipe a seasonal must-try!
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Ingredients
  

For the Flatbread:

1 large sweet potato, baked and mashed (approximately 1 cup)

1 cup whole wheat flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons olive oil

4-6 tablespoons water (adjust 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 ground cumin

½ teaspoon smoked paprika

1 small onion, finely diced

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Optional Garnishes: Chopped cilantro, sliced jalapeños, diced avocado

Instructions
 

Prepare the Flatbread:

    - In a large mixing bowl, combine the mashed sweet potato, whole wheat flour, baking powder, and salt. Stir until the mixture is well combined.

      - Gradually pour in the olive oil and 4 tablespoons of water, mixing until a soft dough begins to form. If the dough feels dry, add more water, one tablespoon at a time, until the desired consistency is achieved.

        - Transfer the dough onto a floured work surface and knead gently for 2-3 minutes, or until the dough is smooth and pliable.

          - Divide the dough into 4 equal parts. Roll each piece out into a thin round, approximately 1/4 inch thick.

            Cook the Flatbread:

              - Heat a non-stick skillet over medium heat. Once hot, add one flatbread to the skillet. Cook for 2-3 minutes on each side, until golden brown spots appear and the bread is cooked through. Continue with the remaining flatbreads and set them aside on a plate.

                Prepare the Chili Topping:

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

                    - Stir in the minced garlic and cook for an additional minute, until fragrant.

                      - Incorporate the cooked kidney beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine and let the mixture cook for about 5-7 minutes, allowing the flavors to meld.

                        Assemble and Serve:

                          - Generously spread the chili topping over each sweet potato flatbread.

                            - Optionally, sprinkle with chopped cilantro, sliced jalapeños, and diced avocado to add flavor and visual appeal.

                              Enjoy!

                                - Serve warm and savor this hearty and nutritious dish that beautifully captures the flavors of the autumn season.

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