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1
Turn the oven to broil.
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2
Move one rack to the highest position.
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3
Put the red peppers on the cookie sheet and put it in the oven.
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4
Allow the skin to blister and turn completely black, turning the peppers as needed.
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5
(This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
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6
Allow to sit for 10 minutes.
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7
Remove the skin by peeling it off with your fingers.
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8
Cut the top off, get rid of the seeds, and then dice.
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9
Put as much corn as will fit in a single layer of a lined cookie sheet.
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10
Put in the oven for a minute or two, rotating if necessary.
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11
Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
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12
Peel the sweet potatoes, slice into round slices of an even thickness (about 1/4 inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
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13
Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
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14
Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
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15
Add olive oil to a large pot on med heat.
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16
Add garlic.
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17
Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
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18
Add spices, adjusting to you're your taste.
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19
Add beans.
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20
Allow to simmer for a while (20 minutes to an hour or two).
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21
Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.
