Southwestern Vegetarian Chili

Southwestern Vegetarian Chili might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 139 calories, 6g of protein, and 2g of fat per serving. This recipe serves 10. For 88 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up garlic, cinnamon, oregano, and a few other things to make it today. It is brought to you by Foodista. 1 person has tried and li

Instructions

1. 1

   Shuck your corn and using a knife, carefully cut the kernels off the cobs. Set aside.

2. 2

   In a large Dutch oven or stock pot, heat olive oil to medium high and add the chopped sweet potato. Saut about 10 minutes before adding the onion. Saut an additional 8 minutes.

3. 3

   Add just a splash of the vegetable stock while the sweet potato and onion are sauting to give them a little steam.

4. 4

   Add the chopped bell pepper and saut another 5 minutes, again adding a splash of vegetable stock to steam the veggies.

5. 5

   Add the diced tomatoes, drained beans, corn kernels and the remaining veggie stock. Stir.

6. 6

   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!

7. 7

   See original recipe: http://www.perrysplate.com/2011/01/vegetarian-sweet-potato-chili.html

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