Hearty chili recipe with sweet potatoes is the perfect fall comfort meal

This hearty chili recipe is the perfect way to wind down after a long day this winter - and you can do it in just 30 minutes.

Now that the weather is getting colder, there is nothing quite like coming home to a warm, homemade meal. This delicious hearty recipe can be made in bulk and refrigerated so you can easily reheat it after a long day and enjoy a warm dish.

It's is packed with vegetables and vegetarian protein, all of which will make you feel full and aid digestion.

If you want to try a different anti-inflammatory soup recipe, you can try this sweet potato-turmeric miso soup. You can also try other healthy authentic soups with rich history and tradition like this chicken noodle soup, known as Jewish penicillin, or this Polish zurek soup, known to cure hangovers.

READ MORE: This Italian soup recipe is a staple for the longest-living people in the world

Vegetarian chili recipe

Ingredients

• 1 tablespoon extra-virgin olive oil

• 2 (12-ounce) sweet potatoes, peeled and cut into 1/2-inch pieces

• 1 medium yellow onion, diced

• 2 poblano peppers, diced

• 4 large cloves garlic, chopped

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 4 cups unsalted vegetable broth

• 1 (10-ounce) can no-salt-added diced tomatoes with green chiles

• 1 (4-ounce) can diced green chiles

• 2 cups water, divided

• 1 cup uncooked white or multicolored quinoa

• 1 (15-ounce) can no-salt-added pinto beans, rinsed

• ½ teaspoon salt

• Sliced jalapeño peppers, yogurt and cilantro for serving

Instructions

1. Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, for about six to seven minutes. Then add onion and poblanos; cook, stirring occasionally, until slightly softened, for about three minutes. Add garlic, chili powder and cumin and cook, stirring constantly, until fragrant, for about 30 seconds. Lastly, add broth, tomatoes, green chiles and one cup water. Cover and increase heat to high. Bring to a boil.

2. Stir in quinoa, beans and salt. Reduce heat to medium, cover and simmer, stirring occasionally, until the quinoa is tender, for about 15 minutes, adding the remaining one cup water during the last three minutes of cooking time. Garnish with jalapeño slices, yogurt and cilantro, if desired.