Hearty Chili Recipe

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add olive oil and swirl to coat.

Add the diced yellow onion and sauté 5–7 minutes until soft and translucent, stirring occasionally.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add the quartered tomatillos and cook 4–6 minutes, stirring occasionally, until they soften and begin to break down and lightly caramelize.

Stir in the diced sweet potatoes and butternut squash; cook 3–4 minutes to start softening the cubes while coating with aromatics.

Add the drained black beans and kidney beans, the diced tomatoes (with juices) and the vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add the bay leaf. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low so it maintains a gentle simmer.

While the chili is still on the stovetop after adding broth, sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, ground coriander, ground black pepper, salt, and chipotle/cayenne if using. Stir thoroughly to distribute spices evenly.

Partially cover the pot and simmer for 25–30 minutes, stirring every 8–10 minutes, until the sweet potatoes and butternut squash are tender and the flavors have melded. If the chili becomes too thick, add up to 1/2 cup more vegetable broth or water to reach desired consistency.

Taste and adjust seasonings: add more salt, pepper or a pinch more chili powder if you want more heat or depth.

Once the vegetables are tender, remove the pot from heat. Stir in the lime juice and maple syrup (or brown sugar) to balance acidity and sweetness.

Remove and discard the bay leaf. Fold in chopped fresh cilantro if using.

Serve warm

Ladle the chili into bowls. Top with sliced avocado and extra cilantro if desired. Serve with tortilla chips on the side or crumbled over the chili for crunch. Offer lime wedges for extra brightness.

Make-ahead and storage

Chili keeps in an airtight container in the refrigerator for 4–5 days or freezes up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth to loosen if needed.