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.
From The Vegetarian Chili Cookbook, by Robin Robertson
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 6|
|Calories from Fat: 27 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 846.2mg||29 %|
|Potassium 1191.3mg||31 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 39.5g|
|Protein 11.4g||16 %|
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Calories per serving: 256
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