Veggie Confetti Chili

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Veggie Confetti Chili Ingredients

1 tablespoon Olive oil (or safflower oil)	2 cups Tomatoes diced (fresh or canned)
1 cup Red onion chopped	4 tablespoons Chili powder
2 medium Carrots diced	1 can (6 oz) Tomato paste
2 cloves Garlic (or more to taste)	1 teaspoon Cumin (ground)
1 small Green bell pepper diced	1 teaspoon Salt
1 small Red bell pepper diced	2 cups Vegetable stock (or water)
1 small Sweet potato peeled and diced	2 cups Pinto beans (cooked)
2 cups Corn kernels fresh or frozen	1 cup Great northern beans (or other white beans; cooked)

Instructions for Veggie Confetti Chili

Heat the oil in a large chili pot over medium heat. Add the onion, carrots, and garlic. Cover, and cook until softened, about 5 minutes. Add the bell peppers, sweet potato, corn, tomatoes, chili powder, tomato paste, cumin, salt, and water or stock to the chili pot, and stir to combine. Bring to a boil, stirring frequently. Lower the heat, and simmer, covered, for 30 minutes, or until vegetables are tender. Add the pinto and great northern beans, and simmer, uncovered, for 15 minutes longer to heat through and thicken.

Main Ingredient: BeansCuisine: American

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