Yummy Veggie Chili

When our dining out plans were scratched last night, rather than scrounge up cereal or sandwiches, I decided to create something using what I had in the fridge and pantry. I started with a simple chili recipe that I found on the web but I modified it quite a bit. Fair warning: it's sweet for a chili and if you like chili spicier, you probably need to add jalapeno pepper or green chilies. The kids didn't eat it (oh well, no surprise), opting instead for the popovers I made to accompany it.

Sweet Vegetable Bean Chili

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
  
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
  
• 1 can diced tomatoes, with liquid
  
• 1 cup corn kernels
  
• 2 small sweet potatoes, or one large, about 1 1/2 cup, cooked (about 5 minutes in the microwave), peeled and diced
  
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
  
• 1 1/2 cups chicken broth (or water)
  
• salt and pepper to taste

1. Heat oil in a large saucepan over medium-high heat. Saute the onion, garlic, and bell peppers until the onions are translucent.
2. Lower heat and add tomatoes, corn and seasonings.
3. Stir in the beans, cooked and diced sweet potatoes and chicken broth. (If you want the chili to be thicker, you can mash some sweet potatoes before adding them or mash some with a fork after you add them or you can puree some of the beans before adding them.)
4. Simmer until hot and eat.