Southwestern Vegetarian chili

Today November 8 is a great day to try a new bold or pungent food. I consider chili a bold recipe and very tasty at that. This chili recipe is a vegetarian recipe as well. It would make for a great winter meal add some peanut butter sandwich or cornbread. Oh how yummy!!! Enjoy

 

Southwestern Vegetarian Chili, adapted from Eating Well

1/2 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can fire-roasted diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
2 sweet potatoes, chopped into 1/2″ cubes
3 cloves garlic, minced
2 Tablespoons chili powder
1 tablespoon cumin
3 tablespoons lime juice (the juice of 1 lime)
1 cup vegetable stock
Optional:
2 tablespoons flour
2 tablespoon water

Chop everything up, mix it together in a slow cooker, and cook on low for 5-7 hours.
Check the consistency of your chili about an hour before eating. If you want it to be a little thicker, thicken it with flour. In a small bowl, mix the flour and water until it forms a slurry. Stir into the chili. Repeat with 1 part flour and 1 part water until it reaches desired consistency.