Recipe: Vegetarian Chili (using kidney beans, black beans, corn, and sweet potatoes)

VEGETARIAN CHILI

3 tablespoons extra-virgin olive oil
2 1/2 teaspoons chili powder
1 teaspoon sea salt
3/4 teaspoon cinnamon
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
12 oz ground beef substitute (or reconstituted textured vegetable protein)
1 medium red onion, diced
2 tablespoons soy sauce
2 closed minced garlic
1 (28 ounce) can crushed tomatoes
1 cup water
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 cup corn kernels
1 large sweet potato, cut into 1/2-inch chunks

Combine oil, chili powder, cinnamon, coriander, cumin and red pepper flakes in a large saucepan over a medium-high flame. Cook 2 minutes, stirring constantly, until spices are fragrant.

Add the ground beef substitute, onion and soy sauce and saut , stirring frequently until onions are soft, about 6 minutes.

Stir in remaining ingredients. Cover and simmer 30 minutes or until sweet potatoes are tender. Stir occasionally.

Source: Venturesome Vegetarian Cooking by J.M. Hirsch, Michelle Hirsch, and John Mackey