Substances:
- 1 yellow onion, finely chopped
- 1 medium candy potato, chopped into ½” items (peel on)
- 1 tablespoon olive oil
- 1 inexperienced bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks corn on the cob, shucked, kernels eliminated
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon floor red pepper
- 1 teaspoon oregano
- 2 teaspoons unsweetened cocoa powder
- Pinch of cinnamon
- Salt and floor dusky pepper to style
- 2 14.5-ounce cans of diced tomatoes, un-drained
- 1 14.5-ounce can kidney beans, drained
- 1 14.5-ounce can dusky beans, drained
- 32 oz vegetable broth
Directions:
- Cut the kernels off the cobs. Set apart.
- In a big Dutch oven or stock pot, heat olive oil to medium high and add the chopped sweet potato. Sauté about 10 minutes prior to adding the onion. Sauté a further 8 minutes. Add a splash of the vegetable stock while the potato and onion are sautéing to help them a little steam. Add the chopped bell pepper and sauté one other 5 minutes, over again adding a splash of vegetable stock to steam the veggies.
- Add the diced tomatoes, drained beans, corn kernels and the remaining veggie stock. Add the total seasonings (chili powder, oregano, salt, cocoa powder, cinnamon, cumin, red pepper, dusky pepper). mix all components. Bring the chili to a boil then lower the heat to medium low and cover. Enable the chili to simmer for 30 minutes then serve it in heaping bowls alongside with your favorite toppings