Let the sweet potatoes in this chili remind you that in the month to come summer fades seamlessly into fall and a new season will be here. If you like red bell peppers replace one of the green, but if not, the potatoes and corn add sweetness too. For die hard carnivores, simply cook up some turkey sausage links and add them to them to the mix. That’s what we did and it was great! And a chunk of moist cornbread spread with butter and honey really is the perfect final touch. Is your mouth watering yet?
Ingredients:
1 cup(s) yellow onion -- diced fine
4 garlic clove(s) -- crushed
2 sweet potato(es) -- medium; scrubbed and cut 1/2" chunks
2 cup(s) broccoli florets -- 1/2" pieces
4 tbsp chili powder
1 tbsp cumin
1 tbsp dried oregano
2 green bell pepper -- seeded and cut into 1" chunks
1 cup(s) corn -- fresh or frozen
28 oz(s) diced tomatoes
30 oz(s) black beans -- drained and rinsed
Directions
Prep Work: Cut the onion and bell peppers; store separately. Cut the broccoli and sweet potatoes; store together.
1. In a large pot over medium heat saute onions in some olive oil until opaque, approx. 4 min. Add garlic during the last minute.
2. Add the sweet potatoes, broccoli, chili powder, cumin and oregano; stir until vegetables are covered by the spices. Cover and cook 5 min. stirring frequently.
3. Add bell peppers and corn and cook 5 min. more. Add undrained tomatoes and black beans; simmer to let flavors blend and to heat through completely (up to 25 min.).
FOR EXTRA SPICE: Seed and dice one jalapeno pepper; add along with onion. You can also add another Tbsp. of chili powder.
(adapted from Natural Health magazine “Loaded Vegetable Chili”)
