Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1 large onion (minced)
- 2 medium sweet potatoes (diced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 2 bell peppers (diced)
- 4 cloves garlic (minced)
- ¼ cup chili powder
- 2 teaspoons EACH: oregano and cumin
- 10 drops liquid smoke
- 28 ounce can crushed tomatoes
- 3 cups vegetable stock or water
- 2 tablespoons coconut sugar (can sub honey or maple syrup)
- 2 15-ounce cans of chickpeas (drained and rinsed)
- 2 cups frozen corn
- Salt and pepper (to taste)
Instruction
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook for 5 minutes. Chop the sweet potatoes, carrots, celery, peppers, and garlic and add them to the pot as you finish cutting them.
- Add the chili powder, oregano, cumin, and liquid smoke and mix well. Pour in the crushed tomatoes and stock. Add the coconut sugar and bring the pot to a boil. Reduce the heat and simmer for 15 minutes.
- Add the chickpeas and corn to the pot and let them warm. Season to taste with salt and pepper.
