Vegy Chili

½ tablespoon olive oil

3 cloves garlic, minced

1 yellow onion, chopped

1 large carrot, diced

1 red bell pepper, diced

1 (4 ounce) can mild green chiles

1 medium to large sweet potato, peeled and cut into ½ inch cubes

2 1/2 tablespoons mild chili powder Use less

1 tablespoon cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt

Freshly ground black pepper

1 (28 ounce) can crushed tomatoes (fire-roasted is great)

3/4 cup vegetarian broth (or water, plus more if it needs more liquid)

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 heaping cup frozen sweet corn

1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
3. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
4. Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Actually, the Best Vegetarian Chili Ever