Add a bit of spicy warmth to those chilly autumn evenings with this easy-to-make, hearty chili.

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Ingredients

  • 1/4 teaspoon garlic powder
  • Optional garnishes, such as cilantro and Greek yogurt
  • 1 cup sweet corn (fresh or frozen)
  • 1 15-oz. can kidney beans, rinsed and drained
  • 1 15-oz. can black beans, rinsed and drained
  • 3/4 cup vegetarian broth or water
  • 1 28-oz. can crushed tomatoes
  • sprinkle of black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1 tablespoon cumin
  • 2 1/2 tablespoons mild chili powder
  • 1 sweet potato, cut into 1/2-inch cubes
  • 1 4-oz. can mild green chiles
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic, onion, carrot, bell pepper, sweet potato, and chiles. Sauté for about 6 minutes, stirring often.
  2. Add the spices and stir for just 30 seconds.
  3. Add the rest of the ingredients (except the garnishes). Bring to a boil, then reduce heat and simmer for about 40 minutes.