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Veggie Chili

Veggie Chili

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A hearty, comforting veggie chili loaded with beans, sweet potatoes, corn, and bell peppers in a rich, spiced tomato broth. Perfect for cozy dinners or make-ahead meals.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 medium sweet potato, peeled and cubed
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes, with juice
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • Fresh cilantro, optional for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and cook until soft, about 5 minutes. Stir in garlic, bell peppers, and sweet potatoes. Cook for another 5 minutes, stirring often.
  3. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook for 1 minute to bloom the spices.
  4. Stir in diced tomatoes, tomato paste, both beans, corn, and vegetable broth. Mix everything together well.
  5. Bring to a simmer, reduce heat, and cook uncovered for 30–35 minutes until the sweet potatoes are tender.
  6. Stir in lime juice and adjust salt as needed. Let sit for a few minutes before serving.
  7. Serve hot with optional toppings like cilantro, sour cream, or cheese.

Notes

  • Use fire-roasted tomatoes for extra smoky depth.
  • Add a pinch of sugar if the tomatoes taste too acidic.
  • This chili tastes even better the next day as flavors develop.
  • Freezes well for up to 2 months.