I make a couple different veggie chilis, but always come back to my black bean and sweet potato standard. You can swap cubed butternut squash for the sweet potato, if that's your preference.
Ingredients:
Olive oil (about 2 Tbsp)
Veggies (one onion, one red bell pepper, two jalapeños, one sweet potato, all diced/chopped. You can add any other veggies you like too, like carrots, celery, or whatever you like).
Spices (1 Tbsp chili powder, 2 tsp cumin, 1 tsp paprika or chipotle (or 1 tsp of each), about a tsp of salt, about 1/2 of a tsp of hot chili powder like cayenne)
Minced garlic (about 2 tsp or cloves)
1-2 cans of diced tomatoes
Beans (I cook 1.5 cups of dried beans ahead of time, usually black or 2/3 black and 1/3 pinto. If you're using canned beans, you want about 3 cans)
One cup frozen corn
1 quart vegetable broth
I cook in the Instant Pot, so cooking directions amount to: add all this together, cook for ~20 minutes on high pressure. On a stovetop, it looks something like: heat olive oil in pan. Add diced onion and saute until onions are soft and transparent, adding the garlic toward the end of this process. Add spices, stir so everything is mixed together, saute for about a minute. Add veggies, tomatoes, beans, and broth, bring to a boil, reduce temperature and cook until it's done (adding corn a minute or two before you turn off the heat).
Makes a hearty, flavorful chili that can be adapted to pretty much whatever you have on hand. Good with a little cheddar cheese and/or sour cream, or other garnishes of your choice.
