Veggie Chili
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
- Heat olive oil in a large pot over medium heat until shimmering.
- 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.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook for 1 minute to bloom the spices.
- Stir in diced tomatoes, tomato paste, both beans, corn, and vegetable broth. Mix everything together well.
- Bring to a simmer, reduce heat, and cook uncovered for 30–35 minutes until the sweet potatoes are tender.
- Stir in lime juice and adjust salt as needed. Let sit for a few minutes before serving.
- 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.
Find it online: https://tastyze.com/veggie-chili/