Hearty Veggie-Packed Chili Recipe with Black Beans & Sweet Potatoes

Hi there, food lover! 👋 Ready to bring warmth, comfort, and a burst of hearty flavors into your kitchen? Today’s recipe is inspired by traditional slow-simmered chilis but with a wholesome, colorful twist. We’re leaning into earthy black beans, naturally sweet and creamy sweet potatoes, and a medley of veggies that make every spoonful nourishing and soul-satisfying. 🌶️🥄

Chili has long been a cherished dish rooted in community, comfort, and practicality—simple ingredients cooked low and slow to welcome family and friends around the table. This version honors that tradition while embracing the richness of plant-based ingredients. Whether you’re cooking for a weeknight dinner, a cozy weekend meal, or a big pot to share, this veggie-packed chili brings warmth without feeling heavy.

The sweet potatoes gently break down as they simmer, adding natural sweetness that balances the spices, while black beans bring protein and heartiness. Fire-roasted tomatoes deepen the flavor with smokiness, and classic chili spices wrap it all in a comforting aroma that fills your whole home.

So grab your pot, gather your veggies, and let’s cook something delicious, nourishing, and full of tradition—with just the right touch of modern goodness. 🍲💛

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Ingredients

Vegetables & Base

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 medium zucchini, diced

Beans & Tomatoes

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 cup vegetable broth

Spices & Seasoning

• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp oregano
• Salt and pepper, to taste
• 1/4–1/2 tsp cayenne (optional for heat)

Optional Toppings

• Fresh cilantro
• Lime wedges
• Avocado slices
• Shredded cheese or vegan cheese
• Greek yogurt or sour cream

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Step-by-Step Directions

1. Warm the base: Heat olive oil in a large pot over medium heat. Add the diced onion and red bell pepper. Sauté 4–5 minutes until softened and fragrant.
2. Add garlic & spices: Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne if using. Cook 1 minute until aromatic—this step deepens the flavor beautifully.
3. Sweet potatoes join the party: Add the cubed sweet potatoes and toss to coat in the spice mixture.
4. Tomatoes & broth: Pour in the fire-roasted tomatoes and vegetable broth. Stir well and bring the mixture to a gentle boil.
5. Simmer low and slow: Reduce heat to medium-low and cover. Let it simmer for 15 minutes, stirring occasionally.
6. Add beans & zucchini: Stir in the black beans and diced zucchini. Continue simmering 15–20 minutes or until the sweet potatoes are tender and the chili has thickened.
7. Season to perfection: Taste and adjust salt, pepper, and heat level to your preference.
8. Serve: Ladle into bowls and top with your favorite chili garnishes. Enjoy warm!

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Nutritional Information

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 35 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~320 | 🍽️ Servings: 6

#veggiechili #comfortfood #healthyrecipes #meatlessmeals #familydinner

Bon appétit and happy cooking! 👩🍳🍽️