Vegetarian Black Bean Chili With Roasted Corn & Peppers

• 2 cups frozen blackened corn or 2 cups fresh corn
• 1 12 tablespoons olive oil
• 1 large onion, diced
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 4 garlic cloves, minced
• 2 (19 ounce) cans black beans, rinsed
• 28 ounces plum tomatoes
• 1 cup grape juice
• 14 cup tomato paste
• 2 cups roasted red peppers (3 peppers ~or~ bottled red peppers)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons red pepper flakes (optional)

1. To blacken corn, heat a medium skillet over medium heat.
2. Add corn and saute until corn begins to blacken, about 5 minutes.
3. Set aside.
4. Heat large pot over medium heat.
5. Add olive oil (adding more if needed), onion and sweet potato.
6. Saute for 5 minutes or until onion is golden and sweet potato is softened.
7. Add garlic, beans, tomatoes, grape juice, tomato paste, red peppers, blackened corn, chili powder, cumin, coriander, oregano and basil.
8. Stir well.
9. Bring to a boil.
10. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
11. Note: This can be served with over brown rice or with corn bread.

corn, olive oil, onion, sweet potato, garlic, black beans, tomatoes, grape juice, tomato paste, red peppers, chili powder, ground cumin, ground coriander, oregano, basil, red pepper

Taken from www.food.com/recipe/vegetarian-black-bean-chili-with-roasted-corn-peppers-194470 (may not work)