For the chili:

½ tablespoon olive oil

3 cloves garlic, minced

1 medium yellow onion, chopped

1 large carrot, diced

1 red bell pepper, diced

1 (4 oz) can mild green chiles

1 medium sweet potato, peeled and cut into ½-inch cubes

2 ½ tablespoons mild chili powder

1 tablespoon ground cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional, for heat)

¼ teaspoon salt, or to taste

Freshly ground black pepper

1 (28 oz) can crushed tomatoes (fire-roasted if possible)

¾ cup vegetable broth or water (use ¼ cup for slow cooker)

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 heaping cup frozen corn

Optional toppings:

Tortilla chips

Shredded cheese or vegan cheese

Fresh cilantro

Lime wedges

Diced avocado

Greek yogurt or vegan sour cream

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Sauté the vegetables:
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, carrot, bell pepper, sweet potato, and green chiles. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add spices:
Stir in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt, and black pepper. Cook for 30 seconds to let the spices bloom and release their flavor.
Build the chili:
Pour in crushed tomatoes, broth (or water), black beans, kidney beans, and corn. Stir well to combine.
Simmer:
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–45 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are tender.
Taste and adjust:
Taste your chili and adjust seasonings as needed — add more salt, spice, or a splash of lime juice for brightness.
Serve:
Ladle into bowls and top with your favorite garnishes. Enjoy hot!

To keep it vegan: Use dairy-free yogurt and vegan cheese for toppings.
To make it spicier: Add more cayenne or toss in diced jalapeño with the vegetables.
Freezing tip: Cool completely before freezing to preserve texture and flavor.
Batch cooking: This recipe doubles easily — perfect for feeding a crowd or storing extra portions.