As the crisp autumn air rolls in and the days grow shorter, there’s nothing more comforting than a hearty, warming meal to bring a sense of coziness to your home. One dish that perfectly encapsulates this spirit is a delightful take on a traditional favorite: Chili con Veggie Delight. This version of chili packs layers of flavor and texture, blending hearty vegetables and rich spices to create a dish that’s not only delicious but also nutritious and filling. Whether you’re curled up for a night in or hosting friends for a casual dinner, this chili is a crowd-pleaser that’s sure to satisfy.

The Perfect Blend of Ingredients

What sets this chili apart is its combination of fresh ingredients and bold spices. Here’s a breakdown of what you’ll need:

Ingredients:

1 pound fresh ground beef
1 can black beans, drained (15 ounces)
1 can chickpeas, drained (15 ounces)
1 large sweet potato, peeled and diced
1 can diced tomatoes (29 ounces)
1 cup corn kernels
1 medium onion, chopped
1 cup diced green bell pepper
2 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 cups vegetable broth

Step-by-Step Preparation

Creating this chili is simpler than it looks. Follow these easy steps for a one-pot meal that warms your body and soul:

Brown the Beef: Start by browning the ground beef in a large skillet over medium heat. Make sure to break the beef into smaller pieces as it cooks. Once it’s fully cooked, drain off any excess fat.
Combine Ingredients: In a 6-quart pot, mix the browned beef with the black beans, chickpeas, sweet potato, diced tomatoes, corn, onion, bell pepper, and minced garlic.
Spice It Up: Add the tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and oregano to the pot. Stir well to evenly coat all the ingredients with the seasoning.
Add the Broth: Pour in the vegetable broth and bring the mixture to a boil.
Simmer and Wait: Reduce the heat to low, cover the pot, and let the chili simmer for 1 to 1 1/2 hours. Stir every 15 minutes to ensure all ingredients cook evenly and the flavors meld together perfectly.
Serve and Enjoy: Once the chili is ready, serve it hot with your favorite toppings. Options include shredded cheese, a dollop of sour cream, fresh cilantro, or a sprinkle of green onions.

Why You’ll Love This Chili

Nutritious and Wholesome: Packed with a variety of vegetables, legumes, and lean protein, this chili is a complete meal that delivers on both taste and nutrition.
Customizable: Feel free to adjust the spice levels or add more vegetables like zucchini or carrots to suit your preferences.
Perfect for Leftovers: This chili tastes even better the next day as the flavors continue to develop. Make a big batch and enjoy it throughout the week!

Final Thoughts

Chili con Veggie Delight is the epitome of comfort food that’s both hearty and healthy. As autumn sets in, make this dish a staple in your meal rotation. With its rich, smoky flavors and satisfying textures, it’s bound to become a family favorite. So grab your pot, gather these simple ingredients, and warm up your evenings with this timeless classic.

Happy cooking and even happier eating!

Chili con Veggie Delight

Author: Alice

Print Recipe

Description

Warm up your autumn days with this flavorful Veggie Chili that promises to delight your taste buds. Perfect for a cozy night in or a festive gathering, this dish is hearty, delicious, and packed with nutritious ingredients.

Ingredients

– 1 pound fresh ground beef
– 1 can black beans, drained (15 ounces)
– 1 can chickpeas, drained (15 ounces)
– 1 large sweet potato, peeled and diced
– 1 can diced tomatoes (29 ounces)
– 1 cup corn kernels
– 1 medium onion, chopped
– 1 cup diced green bell pepper
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 3 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon dried oregano
– 2 cups vegetable broth

Instructions

1. In a large skillet, brown the ground beef over medium heat. Once cooked, drain off any excess fat.
2. In a 6-quart pot, combine the browned beef, black beans, chickpeas, sweet potato, diced tomatoes, corn, onion, bell pepper, and garlic.
3. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and oregano.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let the chili simmer for 1 to 1 1/2 hours. Stir every 15 minutes to ensure even cooking.
6. Serve hot, garnished as desired.

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