Southwestern Vegetarian Chili

Ingredients

• •1 onion
• •1 medium sweet potato
• •1 tablespoon olive oil
• •2 bell peppers
• •2 stalks corn on the cob
• •3 cloves garlic
• •1 tablespoon chili powder
• •1 tablespoon cumin
• •½ teaspoon ground pepper
• •1 teaspoon oregano
• •2 teaspoons cocoa powder
• •1 pinch cinnamon
• •salt and ground pepper
• •29 ounces tomatoes
• •14½ ounces kidney beans
• •14½ ounces black beans
• •32 ounces vegetable broth

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Method

From foodista.com — read the original

1. 1Shuck your corn and using a knife, carefully cut the kernels off the cobs. Set aside.
2. 2In a large Dutch oven or stock pot, heat olive oil to medium high and add the chopped sweet potato. Saut about 10 minutes before adding the onion. Saut an additional 8 minutes.
3. 3Add just a splash of the vegetable stock while the sweet potato and onion are sauting to give them a little steam.
4. 4Add the chopped bell pepper and saut another 5 minutes, again adding a splash of vegetable stock to steam the veggies.
5. 5Add the diced tomatoes, drained beans, corn kernels and the remaining veggie stock. Stir.
6. 6Add all of the seasonings (chili powder, oregano, salt, cocoa powder, cinnamon, cumin, red pepper, black pepper). Stir to combine all ingredients.
7. 7Bring the chili to a boil then reduce the heat to medium low and cover. Allow the chili to simmer for 30 minutes before serving it in heaping bowls with your favorite toppings!