Southwestern Vegetarian Chili

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

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

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 and black pepper). Stir to combine all ingredients. Bring the chili to a boil then reduce the heat to medium low and cover the pot. Allow the chili to simmer for 30 minutes before serving it in heaping bowls with your favorite toppings!

Original recipe from Perry’s Plate at perrysplate.com.