In 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. Stir in the cumin, crushed pepper flakes and chili powder as well as the garlic and jalapeno and cook a few more minutes until fragrant. Add 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. Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes – until corn is heated through.
Serve with diced avocados, some sour cream, scallions and cilantro, and spritz with a little lime if you desire.
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