Southwestern Vegetarian Chili


1 yellow onion, finely chopped
1 medium sweet potato, chopped into ½” pieces (peel on)
1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks corn on the cob, shucked, kernels removed
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon ground red pepper
1 teaspoon oregano
2 teaspoons unsweetened cocoa powder
Pinch of cinnamon
Salt and ground black pepper to taste
2 14.5-ounce cans of diced tomatoes, un-drained
1 14.5-ounce can kidney beans, drained
1 14.5-ounce can black beans, drained
32 ounces vegetable broth


Shuck your corn and using a knife, carefully cut the kernels off the cobs. Set 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 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, black pepper). Stir to combine all ingredients. Bring the chili to a boil then reduce the heat to medium low and cover. Allow the chili to simmer for 30 minutes before serving it in heaping bowls with your favorite toppings!
See original recipe:


Veggie chili made with sweet potato, bell peppers, black & kidney beans, corn, and a dash of cocoa powder for a very unique flavor. Original recipe from Perry's Plate:


8 to 10 servings


Wednesday, June 6, 2012 - 2:25pm


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