Southwestern Vegetarian Chili

1. 1

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

2. 2

   In a large Dutch oven or stock pot, heat olive oil to medium high and add the chopped sweet potato. Saute about 10 minutes before adding the onion. Saute an additional 8 minutes. Add just a splash of the vegetable stock while the sweet potato and onion are sauteing to give them a little steam. Add the chopped bell pepper and saute another 5 minutes, again adding a splash of vegetable stock to steam the veggies.

3. 3

   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!

No additional tips available.