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Creating a hearty and flavorful Harvest Moon Chili begins with the essential technique of layering flavors. This culinary practice involves adding ingredients in a sequence that allows each component to contribute to the overall taste profile of the dish. Begin by sautéing your aromatics—onions, garlic, and bell peppers—until they become soft and fragrant. This initial step helps release the natural sugars and flavors of the vegetables, forming a robust foundation for your chili.

Fall Veggie Chili with Sweet Potatoes

Embrace the cozy essence of autumn with our Harvest Moon Chili, a heartwarming plant-based dish perfect for chilly evenings. Packed with sweet potatoes, beans, and seasonal veggies, this recipe offers a delightful mix of flavor and nutrition. Discover the rich history of chili and enjoy a step-by-step guide to crafting this comforting meal. Perfect for gatherings or family dinners, it's a satisfying dish that celebrates the bounty of fall and warms the soul.
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Ingredients
  

2 medium sweet potatoes, 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 green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 medium zucchini, diced

1 cup corn (fresh or frozen)

2 cups vegetable broth

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado, diced, for serving (optional)

Instructions
 

Prep the Veggies: Start by peeling and dicing the sweet potatoes, onion, bell pepper, zucchini, and mincing the garlic. Set them aside.

    Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Sweet Potatoes: Stir in the diced sweet potatoes, allowing them to sauté for about 5 minutes, stirring occasionally.

        Mix in Spices: Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the sweet potatoes and vegetables with the spices.

          Add Remaining Ingredients: Pour in the drained black beans, kidney beans, diced tomatoes (with their juices), zucchini, corn, and vegetable broth. Stir everything together and bring to a gentle simmer.

            Cook the Chili: Reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld together.

              Season to Taste: Once the chili has simmered, taste and adjust the seasoning with salt and pepper. If desired, adjust the heat level by adding more cayenne pepper.

                Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro and avocado, if using. Enjoy your comforting Harvest Moon Chili!

                  Prep Time: 15 mins | Total Time: 1 hour | Servings: 4-6