Chunky Vegetable Chili

 

• 2 medium sweet potatoes, cubed
• 1/2 cup onion, peeled and chopped
• 1/2 cup yellow bell pepper, seeded, cored, and chopped
• 1 Tbsp. chile powder
• 1 tsp. ground cumin
• 1 28-oz. can tomatoes (with juice)
• 1 15-oz. can chickpeas, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 cup cubed zucchini, cubed
• 6 Tbsp. sour cream (optional)

Place first nine ingredients (including juice from tomatoes) in a Dutch oven over medium-high heat, breaking up tomatoes with spoon, then stirring frequently until mixture comes to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally. Add zucchini, replace cover, and simmer another 10 minutes, stirring occasionally, or until zucchini and sweet potatoes are tender. Ladle into bowls and top each serving with 1 tablespoon of sour cream (if desired). Serves 6.

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