Vegetarian Chili

Makes 14 cups

3 tbsp vegetable oil
2 1/2 cups diced red onions
1 cup diced carrots
2 peppers diced
1 1/2 cups diced sweet potato
2 cups diced mushrooms
3 tbsp ground cumin
1/2 tsp crushed pepper flakes
2 tbsp chili powder
4 tbsp chopped garlic
2 tbsp chopped jalapenos
3 can (14.5 oz) diced (fire roasted tomatoes)
1 can (15 oz) chickpeas
1 can (15 oz) red kidney beans
1 can (15 oz) black beans
1 can (15 oz) Adzuki beans
2 tbsp dried oregano
2 tbsp chopped chipotle in adobo sauce
3 tbsp tomato paste
1 tsp ground cinnamon
1 (10 oz) bag frozen corn
diced avocado ( optional )
chopped fresh cilantro ( optional )
slice scallions
sour cream (optional)

In a large heavy-bottom pot, warm the oil and sauté onions, carrots, peppers, sweet potatoes and mushrooms, stirring occasionally until the vegetables start to soften, about 10 minutes. 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. Add the tomatoes, all beans and chick peas, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth or vegetable juice or water if you like your chili a bit thinner. Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes – until corn is heated through.

Serve with diced avocados, some sour cream, scallions and cilantro, and spritz with a little lime if you desire.