Vegetarian Chili

3  tablespoons		vegetable oil
2-1/2  cups		diced red onions
1  cup		diced carrots
4  tablespoons		peppers diced
1-1/2  cups		diced sweet potato (1 medium sweet potato)
2  cups		diced mushrooms
3  tablespoons		ground cumin
1/2  teaspoon		crushed pepper flakes
2  tablespoons		chili powder
4  tablespoons		chopped garlic
2  tablespoons		chopped jalapenos
43-1/2  ounces		diced, fire roasted tomatoes
15  ounces		chick peas
15  ounces		red kidney beans
15  ounces		black beans
15  ounces		Adzuki beans
2  tablespoons		dried oregano
2  tablespoons		chopped chipotle in adobo sauce
3  tablespoons		tomato paste
1  teaspoon		ground cinnamon
10  ounces		bag frozen corn

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetarian Chili ingredients. The serving size for any ingredient in Vegetarian Chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large heavy-bottom pot, warm the oil and sauté onions, carrots, peppers, sweet potatoes and mushrooms, stirring occasionally until the vegetables start to soften, about 10 minutes. Stir in the cumin, crushed pepper flakes and chili powder as well as the garlic and jalapeno and cook a few more minutes until fragrant. Add the tomatoes, all beans and chick peas, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth or vegetable juice or water if you like your chili a bit thinner. Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes – until corn is heated through.