Loaded Vegetarian Chili

From the sept/oct 2010 issue of Natural Health. Fantastic. Only change I made was substituted a can of pinto beans in chili sauce for one of the cans of black beans.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 2 cups

Ingredients

• 2  tablespoons extra virgin olive oil
• 4  garlic cloves, minced
• 1  medium yellow onion, finely chopped
• 1  fresh jalapeno pepper, seeded and chopped
• 2  medium sweet potatoes, peeled and cubed
• 2  cups broccoli florets, cut into pieces
• 5  tablespoons chili powder
• 1  tablespoon cumin
• 1  tablespoon dried oregano
• 1  teaspoon paprika
• 1⁄8 teaspoon sea salt
• 1⁄2 teaspoon fresh ground pepper
• 1  red bell pepper, cored, seeded, chopped
• 1  green bell pepper, cored, seeded, chopped
• 1  cup corn kernel
• 2 (28 ounce) cans diced tomatoes with juice
• 2 (15 ounce) cans black beans, rinsed and drained

Directions

1. Heat oil in Dutch oven or large pot over medium heat. Add garlic, onion and jalapeno. Saute until onion is slightly translucent, ~ 4 minutes.
2. Add sweet potato, broccoli and spices, then stir until spice coats all vegetables. Cover and cook 5 minutes, stirring occasionally.
3. Add bell peppers and corn, stir. Cover and cook 5 minutes, stirring occasionally.
4. Add tomatoes and black beans. Simmer uncovered for 25-30 minutes.