Recipe details
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Winter Vegetable Chili
1h
6 servings
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This hearty and comforting Winter Vegetable Chili is packed with a variety of nutritious vegetables, tender beans, and warm spices. The combination of sweet potatoes, carrots, bell peppers, and zucchini creates a delightful texture and flavor profile, while the beans provide a good source of plant-based protein. This vegan chili is perfect for cold winter days and can be served with various toppings like avocado, cilantro, and tortilla chips.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
8 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Chop the onion and mince the garlic. Peel and dice the sweet potatoes and carrots. Deseed and dice the bell peppers. Dice the zucchini.
Sauté the aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the vegetables and spices
Add the diced sweet potatoes, carrots, bell peppers, and zucchini to the pot. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
Add the tomatoes, beans, and broth
Add the canned diced tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and vegetable broth to the pot. Stir to combine.
Simmer the chili
Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender and the flavors have melded.
Serve and enjoy
Serve the Winter Vegetable Chili hot, garnished with your favorite toppings such as avocado, cilantro, and tortilla chips.
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