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As the leaves begin to change and the air turns crisp, autumn invites us to embrace the warmth of comforting meals that nourish both body and soul. One standout dish that perfectly encapsulates the essence of this beautiful season is Autumn Harvest Chili. This recipe showcases a delightful combination of hearty vegetables and rich flavors, prominently featuring the natural sweetness of sweet potatoes. With a medley of colorful veggies and an aromatic blend of spices, this chili is not only satisfying but also a feast for the senses. Whether you’re preparing a cozy family dinner or hosting friends for a gathering, this Autumn Harvest Chili is sure to warm hearts and fill bellies.

Fall Veggie Chili with Sweet Potatoes

Cozy up this autumn with a delicious bowl of Autumn Harvest Chili featuring sweet potatoes! This heartwarming recipe is packed with colorful veggies and rich flavors, making it perfect for family dinners or gatherings. Not only is this chili easy to make, but it's also loaded with nutrients from sweet potatoes, beans, and seasonal produce. Enjoy the warmth and comfort of this dish that celebrates the essence of fall, nourishing both body and soul.
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Ingredients
  

1 large onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 medium sweet potato, peeled and diced into 1/2-inch cubes

1 red bell pepper, diced

1 green bell pepper, diced

2 carrots, diced

1 zucchini, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) crushed tomatoes

2 cups vegetable broth

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chili powder (adjust to taste)

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup corn kernels (fresh or frozen)

Fresh cilantro, for garnish

Optional toppings: avocado slices, jalapeños, lime wedges, or shredded cheese

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.

    Add the Veggies: Stir in the diced sweet potato, red bell pepper, green bell pepper, carrots, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

      Spice It Up: Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well to coat the vegetables in the spices, cooking for an additional 2 minutes to enhance the flavors.

        Incorporate the Beans and Tomatoes: Add the black beans, kidney beans, crushed tomatoes, and vegetable broth. Stir until everything is combined, and bring the chili to a boil.

          Simmer the Chili: Reduce the heat to low and cover the pot. Let the chili simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors are well melded.

            Add the Corn: Stir in the corn kernels during the last 5 minutes of cooking. Taste and adjust the seasoning as necessary.

              Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro and any other desired toppings like avocado, jalapeños, lime wedges, or shredded cheese.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8