Description
A hearty and flavorful vegetable chili packed with nutritious ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 medium carrot, diced small
- 1 cup diced sweet potato, small cubes
- 2 cloves garlic, minced
- 2 cans 15 ounces each black beans, drained and rinsed
- 1 can 14 ounces fire-roasted diced tomatoes, with juices
- 2 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- Plain Greek yogurt for serving (optional)
- Diced avocado for serving (optional)
- Shredded cheese for serving (optional)
- Tortilla chips or crushed tortillas for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, red bell pepper, and carrot. Cook for 4–5 minutes, stirring often, until the vegetables soften and the onion turns translucent.
- Stir in the diced sweet potato and cook for another 2–3 minutes to give it a head start on softening.
- Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for about 1 minute, stirring constantly, to toast the spices until fragrant.
- Add the drained and rinsed black beans, fire-roasted diced tomatoes with their juices, and tomato paste. Stir well until the tomato paste is fully incorporated.
- Pour in the vegetable broth and stir again. Bring the chili to a gentle simmer, then reduce the heat to medium-low. Simmer for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
- Taste and adjust seasoning, adding more salt, pepper, or cayenne if needed. If you prefer a thicker chili, if it’s too thick, splash in a bit more broth or water.
- Turn off the heat and stir in the lime juice and chopped cilantro.
- Ladle the chili into bowls and top with Greek yogurt, avocado, shredded cheese, and crushed tortilla chips as desired. Serve hot.
Notes
- This chili can be made ahead of time and reheated.
- Feel free to add other vegetables like corn or zucchini.
- For a vegan option, omit the Greek yogurt and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg