Southwestern Vegetarian Chili

• onion1
• sweet potato1 medium
• olive oil1 tablespoon
• bell pepper1
• bell pepper1
• corn on the cob2 stalks
• garlic3 cloves
• chili powder1 tablespoon
• cumin1 tablespoon
• ground pepper0.5 teaspoon
• oregano1 teaspoon
• cocoa powder2 teaspoons
• cinnamon1 pinch
• salt and ground pepper10 servings
• tomatoes29 ounce
• kidney beans14.5 ounce
• black beans14.5 ounce
• vegetable broth32 ounces

Instructions

1. 1

   Shuck your corn and using a knife, carefully cut the kernels off the cobs.

2. 2

   Set aside.

3. 3

   In a large Dutch oven or stock pot, heat olive oil to medium high and add the chopped sweet potato.

4. 4

   Saut about 10 minutes before adding the onion.

5. 5

   Saut an additional 8 minutes.

6. 6

   Add just a splash of the vegetable stock while the sweet potato and onion are sauting to give them a little steam.

7. 7

   Add the chopped bell pepper and saut another 5 minutes, again adding a splash of vegetable stock to steam the veggies.

8. 8

   Add the diced tomatoes, drained beans, corn kernels and the remaining veggie stock.

9. 9

   Stir.

10. 10

    Add all of the seasonings (chili powder, oregano, salt, cocoa powder, cinnamon, cumin, red pepper, black pepper).

11. 11

    Stir to combine all ingredients.

12. 12

    Bring the chili to a boil then reduce the heat to medium low and cover.

13. 13

    Allow the chili to simmer for 30 minutes before serving it in heaping bowls with your favorite toppings!

14. 14

    See original recipe: http://www.perrysplate.com/2011/01/vegetarian-sweet-potato-chili.html