Southwestern Vegetarian Chili

Heat olive oil in a large Dutch oven over medium-high heat. Add the chopped sweet potato and sauté for 10 minutes.

Ingredients

30 mL of Olive Oil

2 pieces of Sweet Potato

Equipment

Dutch Oven

Add the onion to the Dutch oven and continue to sauté for an additional 8 minutes, adding a splash of vegetable stock to steam the vegetables.

Ingredients

1 piece of Onion

60 mL of Vegetable Stock

Equipment

Dutch Oven

Stir in the chopped bell pepper and sauté for 5 minutes, adding another splash of vegetable stock to steam.

Ingredients

60 mL of Vegetable Stock

1 piece of Red Bell Pepper

1 piece of Red Pepper

2½ mL of Black Pepper

Equipment

Dutch Oven

Add the diced tomatoes, drained beans, corn kernels, and the remaining vegetable stock to the pot.

Ingredients

5 mL of Corn

5 mL of Corn Kernels

475 mL of Vegetable Stock

475 mL of Tomato

475 mL of Black Beans

Equipment

Dutch Oven

Stir in the chili powder, oregano, salt, cocoa powder, cinnamon, ground cumin, red pepper, and black pepper until well combined.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Red Pepper

2½ mL of Black Pepper

5 mL of Black Beans

30 mL of Chili Powder

5 mL of Oregano

5 mL of Salt

15 mL of Cocoa Powder

2½ mL of Cinnamon

15 mL of Ground Cumin

Equipment

Dutch Oven

Bring the chili to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes before serving.

Ingredients

5 mL of Chili Powder

Equipment

Dutch Oven