This is a chili that sticks your ribs. It's hearty and flavorful and won't weigh you down. With the addition of sweet potato and beans, you won't even miss the meat.
1/2 white onion, diced
3 cloves garlic, minced
1 medium sweet potato, peeled and chopped into small cubs
1 bag of frozen peppers and onions
2 cups black beans
1T cacao powder
1t ground cinnamon
2t smoked paprika
1 28-ounce can of pureed tomatoes
1/4 cup vegetable broth
1/2 cup frozen corn
Heat a large stockpot over medium heat. Add the olive oil. Once shimmering, add the onion and cook for five minutes until soft. Add the garlic and cook for 30 more seconds--you want it to become fragrant.
Add the sweet potato cubes and pepper and onion mix. Stir and cook for about five more minutes. Add the black beans and the spices. Stir and cook for about one minute to toast the spices. Add the tomato puree and broth. (You may want to add more broth depending on how thick you like your chili.)
Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until potatoes are soft. Add salt and pepper to taste.
Add the frozen corn kernels and stir. Cook until corn is cooked through.
Portion out into bowls and serve with cilantro, yogurt or corn bread!