Fat-Melting Vegetarian Chili

• 3 tablespoons vegetable oil
• 2 1/2 cups diced red onions
• 1 cup carrots diced
• 2 peppers red, yellow or orange diced
• 1 1/2 cups sweet potato diced, 2 medium sweet potato
• 2 cups diced mushrooms
• 2 tablespoons ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons jalapenos
• 2 tablespoons chili powder
• 43 1/2 ounces diced fire-roasted tomatoes
• 15 ounces chick peas
• 15 ounces red kidney beans
• 1 black beans 15-0z can
• 15 ounces beans Adzuki or White Northern
• 2 tablespoons dried oregano
• 1 can tomato paste
• 2 tablespoons chipotle in adobo sauce chopped
• 10 ounces frozen corn
• chopped fresh cilantro

1. In a large heavy-bottom pot, warm the oil and saute onions, carrots, peppers, sweet potatoes and mushrooms, stirring occasionally until the vegetables start to soften, about 10 minutes
2. 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
3. Add the tomatoes, all beans and chick peas, oregano, chipotle in adobo and tomato paste. At this point you can add a little vegetable broth or vegetable juice or water if you like your chili a bit thinner.
4. Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through.
5. Serve with diced avocado, sour cream, scallions and cilantro. Spritz with a little lime, if desired.

vegetable oil, red onions, carrots, peppers, sweet potato, mushrooms, ground cumin, red pepper, jalapenos, chili powder, tomatoes, chick peas, red kidney, black beans, white northern, oregano, tomato paste, corn, fresh cilantro

Taken from www.yummly.com/recipe/Fat-Melting-Vegetarian-Chili--1227256 (may not work)