Sunday, January 11, 2015

(Vegetarian) Sweet Potato Chili

(Vegetarian) Sweet Potato Chili

Serves about 12

2T (garlic) olve oil
2 onions, diced
4 cloves garlic, minced
1 jalapeno, seeded and minced
7-8 medium tomatoes, roughly chopped
2 14.5 oz cans diced tomatoes (plus one can of water)
1/4 c. tomato paste
1t cumin
1/2 t corriander
1/2 t ground chipotle powder
2T chili powder
1/2 T cocoa
1/4 t cinnamon
1/2 tsp. salt
2 sweet potatoes, cubed
2 cups frozen corn
15.5 oz. can garbanzo beans
15.5 oz. can black beans
15.5 oz. can dark red kidney beans

shredded cheddar cheese
fresh cilantro
other toppings of your choice (diced onions, sour cream, etc.)

Heat oil in a large stock pot, add onions and cook about halfway, until just starting to soften.  Add garlic and jalapeno, continue cooking until onions are translucent.  Add tomatoes, diced tomatoes, water and tomato paste.  Stir.  Add in all seasonings, sweet potatoes and corn, stir well.  Simmer 10-15 minutes, or until potatoes are almost fork-tender.  Stir in beans and continue cooking for another 15-20 minutes.  Add toppings of your choice and enjoy!

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