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As the crisp autumn air settles in and leaves begin to change, there's nothing quite like a warm bowl of chili to embrace the season. This Hearty Fall Veggie Chili with Sweet Potatoes is not only a delicious comfort food staple but also a nutritious option that caters to various dietary preferences. Packed with vibrant vegetables and bold flavors, this chili embodies the essence of fall, making it a perfect dish for cozy gatherings or a relaxing night in.

Fall Veggie Chili with Sweet Potatoes

Warm up this fall with a bowl of Hearty Fall Veggie Chili featuring sweet potatoes, a nutritious and satisfying dish perfect for any occasion. Bursting with vibrant vegetables and bold spices, this comforting classic caters to both vegetarians and vegans alike. Packed with fiber, vitamins, and a delightful mix of flavors, this chili captures the essence of autumn. Gather your favorite seasonal ingredients and enjoy a deliciously hearty meal that nourishes the body and soul.
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Ingredients
  

1 large sweet potato, peeled and diced

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

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

1 can (14.5 oz) diced tomatoes, with juices

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice level)

2 cups vegetable broth

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Prep the Veggies: Start by peeling and dicing the sweet potato into small cubes. Chop the onion and bell peppers, and mince the garlic.

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

      Add Peppers and Spices: Stir in the chopped green and red bell peppers. Cook for another 3-4 minutes until they just soften. Sprinkle in the ground cumin, chili powder, smoked paprika, and cayenne pepper, stirring for an additional minute until fragrant.

        Incorporate Sweet Potato and Beans: Add the diced sweet potatoes, black beans, kidney beans, and diced tomatoes (with their juices) into the pot. Mix thoroughly to combine all ingredients.

          Pour in the Broth: Carefully pour in the vegetable broth, stirring everything together. Bring the mixture to a gentle simmer, then reduce the heat to low.

            Simmer the Chili: Cover the pot and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking and check seasoning.

              Season and Serve: After the sweet potatoes are cooked through, taste the chili and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro or parsley, and a dollop of sour cream or Greek yogurt, if desired.

                Enjoy Your Meal: Serve the chili in bowls alongside warm crusty bread or tortilla chips for dipping. Enjoy the comforting flavors of fall!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6