Ingredients: 1 yellow onion, finely chopped,1 medium sweet potato, chopped into ½” pieces (peel on),1 tablespoon olive oil,1 green bell pepper, chopped,1 red bell pepper, chopped,2 stalks corn on the cob, shucked, kernels removed,3 cloves garlic, minced,1 tablespoon chili powder,1 tablespoon cumin,½ teaspoon ground red pepper,1 teaspoon oregano,2 teaspoons unsweetened cocoa powder,Pinch of cinnamon,Salt and ground black pepper to taste,2 14.5-ounce cans of diced tomatoes, un-drained,1 14.5-ounce can kidney beans, drained,1 14.5-ounce can black beans, drained,32 ounces vegetable broth
Instructions:
- Shuck your corn and using a knife, carefully cut the kernels off the cobs. Set aside.
- In 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.
- Add just a splash of the vegetable stock while the sweet potato and onion are sauting to give them a little steam.
- Add the chopped bell pepper and saut another 5 minutes, again adding a splash of vegetable stock to steam the veggies.
- Add the diced tomatoes, drained beans, corn kernels and the remaining veggie stock. Stir.
- Add all of the seasonings (chili powder, oregano, salt, cocoa powder, cinnamon, cumin, red pepper, black pepper). Stir to combine all ingredients. Bring 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!
- See original recipe: http://www.perrysplate.com/2011/01/vegetarian-sweet-potato-chili.html
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