Fat-Melting Vegetarian Chili

Dr. Oz's longevity prescription? Make small changes to your everyday habits, including limiting your meat consumption. Try these vegetarian options from Ulli Stachl, The Dr. Oz Show's food stylist and Recipe Rehab blogger. Learn more about Dr. Oz's longevity prescription!

3 tbsp vegetable oil
2 1/2 cups diced red onions
1 cup diced carrots
2 peppers, diced
1 1/2 cups sweet potato, diced
2 cups diced mushrooms
3 tbsp ground cumin
1/2 tsp crushed pepper flakes
2 tbsp chili powder
4 tbsp chopped garlic
2 tbsp chopped jalapenos
3 (14.5 oz) cans diced, fire roasted tomatoes
1 (15-oz) can chick peas
1 (15-oz) can red kidney beans
1 (15-oz) can black beans
1 (15-oz) can Adzuki beans
2 tbsp dried oregano and chopped chipotle in adobo sauce
3 tbsp tomato paste
1 tsp ground cinnamon
1 (10-oz) bag frozen corn
Makes 14 cups. \r\n

\r\nIn a large heavy-bottom pot, warm the oil and sauté onions, carrots, peppers, sweet potatoes and mushrooms, stirring occasionally until the vegetables start to soften, about 10 minutes.\r\n

\r\nStir in the cumin, crushed pepper flakes and chili powder as well as the garlic and jalapeno and cook a few more minutes until fragrant.\r\n

\r\nAdd the tomatoes, all beans and chick peas, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth or vegetable juice or water if you like your chili a bit thinner.\r\n

\r\nCover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through.\r\n

\r\nServe with diced avocados, some sour cream, scallions and cilantro. Spritz with a little lime if you desire.\r\n\r\n