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As the leaves begin to change and the air turns crisp, the culinary world embraces the bounty of autumn. This is the time of year when hearty and comforting recipes take center stage, inviting us to gather around the table and savor the flavors of the season. One such recipe that embodies the essence of fall is Autumn Harvest Chili with Sweet Potatoes. This dish is not only a delightful celebration of seasonal ingredients but also a nourishing option perfect for chilly evenings.

Fall Veggie Chili with Sweet Potatoes

Embrace the cozy flavors of fall with this Autumn Harvest Chili with Sweet Potatoes! Perfect for chilly evenings, this comforting dish combines sweet potatoes, black beans, and colorful veggies, all simmered with aromatic spices. Not only is it a delightful celebration of seasonal ingredients, but it also offers nutritious benefits to warm your body and soul. Gather friends and family around a bowl of this hearty chili for a heartwarming meal that captures the essence of autumn.
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Ingredients
  

1 large onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

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

1 red bell pepper, diced

1 green bell pepper, diced

2 carrots, peeled and 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, chopped, 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. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring frequently, until the onion turns soft and translucent.

    Add the Veggies: Incorporate the diced sweet potato, red bell pepper, green bell pepper, diced carrots, and zucchini into the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften and release their flavors.

      Spice It Up: Sprinkle the ground cumin, smoked paprika, chili powder, dried oregano, and a generous pinch of salt and pepper over the vegetable mixture. Stir everything well to ensure the spices coat the vegetables evenly. Continue to cook for another 2 minutes to allow the spices to bloom.

        Incorporate the Beans and Tomatoes: Pour in the black beans, kidney beans, crushed tomatoes, and vegetable broth. Stir thoroughly to combine all ingredients, then increase the heat to bring the mixture to a gentle boil.

          Simmer the Chili: Once boiling, reduce the heat to low and cover the pot with a lid. Allow the chili to simmer for 25-30 minutes, stirring occasionally. This will help the sweet potatoes become tender and the flavors develop beautifully.

            Add the Corn: In the final 5 minutes of simmering, stir in the corn kernels. Taste the chili and adjust the seasoning with additional salt, pepper, or chili powder if desired.

              Serve: Ladle the hearty chili into bowls. Garnish with a sprinkle of chopped fresh cilantro and add any optional toppings such as sliced avocado, jalapeños, lime wedges, or shredded cheese for a delicious finish.

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

                  Presentation Tips: Serve the chili in rustic bowls and decorate the top with fresh toppings for a colorful presentation. Pair with warm bread or cornbread on the side for a comforting meal. Enjoy!