If you are unaffected by this spicy chili, you are a non-taster.
Makes 16 cups
2 tbsp Olive oil
1 cup diced onions
1 Poblano pepper, diced
1 red pepper, diced
2 cups diced mushrooms
1 small sweet potato peeled and diced
2 cloves garlic finely chopped
2 tbsp ground cumin
1 tbsp dried oregano
2 chili peppers finely diced
2 small dried red chilies, broken into small pieces
1 (28 oz) can diced tomatoes
4 (15 oz) cans low sodium beans (use a variety or just one kind)
1 (16 oz) bag frozen corn kernels
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp chili powder
2 bay leaves (remove before serving dish)
Vegetable broth or Veggie juice if needed
Lime wedges (optional)
Shredded jack cheese (optional)
Low-fat sour cream (optional)
In a large heavy bottom pot (Dutch oven is perfect) saute the onions, poblano pepper, red pepper, mushrooms and sweet potatoes until soft, about 7 minutes.
Stir in the chili peppers, red chilies and cook for another minute. Add the tomatoes, beans and corn, oregano, basil, chili powder and the bay leaves. Add some broth or veggie juice if needed and cook on low for about 1 1/2 hours. Remove bay leaves. Top each serving with a bit of shredded cheese, sour cream and a wedge of lime.
Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.