Southwestern Vegetarian Chili

Ingredients

• •1 onion
• •1 medium sweet potato
• •1 tablespoon olive oil
• •1 bell pepper
• •2 ears 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 canned diced tomatoes
• •14½ ounces kidney beans
• •14½ ounces black beans
• •32 ounces vegetable broth

Method

Adapted from foodista.com

1. 1Shuck your corn and using a knife, carefully cut the kernels off the cobs.
2. 2Set aside.
3. 3In a large Dutch oven or stock pot, heat olive oil to medium high.
4. 4Add the chopped sweet potato.
5. 5Sauté about 10 minutes before adding the onion.
6. 6Sauté an additional 8 minutes.
7. 7Add just a splash of the vegetable stock while the sweet potato and onion are sautéing to give them a little steam.
8. 8Add the chopped bell pepper.
9. 9Sauté another 5 minutes, again adding a splash of vegetable stock to steam the veggies.
10. 10Add the diced tomatoes, drained beans, corn kernels and the remaining veggie stock.
11. 11Stir.
12. 12Add all of the seasonings (chili powder, oregano, salt, cocoa powder, cinnamon, cumin, red pepper, black pepper).
13. 13Stir to combine all ingredients.
14. 14Bring the chili to a boil.
15. 15Reduce the heat to medium low.
16. 16Cover.
17. 17Allow the chili to simmer for 30 minutes before serving it in heaping bowls with your favorite toppings!