• May 21, 2023
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Zucchini and Sweet Potato Chili

Elevate your chili game with our flavorful and hearty Chunky Zucchini and Sweet Potato Chili. This unique twist on a classic dish features tender zucchini, sweet potatoes, and frozen corn, perfectly complemented by the rich flavors of canned beans and diced tomatoes. Prepared in just one pot, this delicious meal is sure to satisfy your cravings.

• 11 ingredients
• 1 hour and 10 minutes
• 5 Servings

Ingredients

2 tablespoons vegetable oil
2 yellow onions, peeled and coarsely chopped
2 zucchini, cubed
2 sweet potatoes, cubed
3 cloves garlic, peeled and minced
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
3 cans (16 ounces each) low-sodium dark red kidney beans, drained and rinsed
2 cans (14.5 ounces each) low-sodium diced tomatoes
2 cups frozen corn, unthawed

Directions

1. Place a large pot over medium heat and add the oil. Once the oil is hot, add the onions, zucchini, sweet potatoes, garlic, and spices. Cook, stirring occasionally, for about 20 minutes.
2. Add the kidney beans and diced tomatoes to the pot. Stir everything together and cover the pot. Let it simmer until the squash is tender, approximately 30 minutes.
3. Once the squash is tender, add the frozen corn to the pot and cook until it is warmed throughout.
4. Serve the chili right away or transfer it to a container once cooled. It can be refrigerated for up to 5 days.

Notes

Choose the right vegetables: Consider adding a variety of vegetables to your chili, such as bell peppers, onions, carrots, celery, zucchini, and tomatoes. This combination will not only add flavor and texture but also provide additional nutrients.

Use canned tomatoes: Canned tomatoes are an excellent choice for chili as they offer a rich and robust flavor. Look for low-sodium options without added sugars or preservatives to maintain a healthier profile.

Experiment with spices: Chili powder is a staple ingredient, but don't be afraid to incorporate other spices like cumin, smoked paprika, oregano, and garlic powder. This will deepen the flavor profile of your dish and create a well-rounded taste.

Include protein-rich beans: Beans are a fantastic source of protein and fiber in vegetarian chili. Whether you prefer kidney beans, black beans, pinto beans, or chickpeas, adding beans will enhance both the texture and nutritional value of your chili.

Adjust the consistency: If your chili turns out too thick, you can thin it by adding a bit of broth or water. Conversely, if it's too thin, simmer it uncovered for a few extra minutes to allow the liquid to reduce and the flavors to concentrate.

Garnish with toppings: Top your chili with a variety of delicious toppings to elevate the taste. Consider shredded cheese, sour cream, chopped cilantro, sliced avocado, or even some sliced jalapeño for a touch of heat.

Properly store leftovers: If you have any leftover chili, store it in an airtight container in the fridge for up to four days. Alternatively, you can freeze it for up to three months. When reheating, add a splash of water or broth to help maintain the desired consistency.

Nutrition Detail