Vegetarian Black Bean Chili With Roasted Corn & Peppers

Ingredients

• 2 cups frozen blackened corn or fresh corn
• 1 1/2 tablespoons olive oil
• 1 large onion, diced
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 4 garlic cloves, minced

• 2 (19 ounce) cans black beans, rinsed
• 28 ounces plum tomatoes
• 1 cup grape juice
• 1/4 cup tomato paste
• 2 cups roasted red peppers (3 peppers ~or~ bottled red peppers)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons red pepper flakes (optional)

Directions

1. 1

   To blacken corn, heat a medium skillet over medium heat. Add corn and saute until corn begins to blacken, about 5 minutes. Set aside.

2. 2

   Heat large pot over medium heat. Add olive oil (adding more if needed), onion and sweet potato. Saute for 5 minutes or until onion is golden and sweet potato is softened.

3. 3

   Add garlic, beans, tomatoes, grape juice, tomato paste, red peppers, blackened corn, chili powder, cumin, coriander, oregano and basil. Stir well.

4. 4

   Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

5. 5

   Note: This can be served with over brown rice or with corn bread.