Garden Chili

We had a pot-luck at Weight Watchers last week, and I was at a loss of what to bring--something healthy but tasty and easy to make.  I was at a loss of what to bring-- I could do the healthy and tasty but was a little short on time.  I was going to make my trusty stand-by:  ants on a log :) but then realized I could bring what I made for dinner the night before.

It was perfect!  People raved over this chili I adapted from A Spicy Perspective.  They loved it so much they shamed me when I forgot to bring the recipe the next week.  So here it is-- on the blog and in their inboxes.  I hope you enjoy it as much as they do.  It is super tasty (and vegan to boot)!

Garden Chili

Ingredients

• 1 Tbs. Olive oil
• 1 large onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 spicy pepper, seeded and chopped
• 3 stalks celery, diced
• 2 large sweet potatoes, peeled and chopped
• 3 ears corn, shucked and cut off the cob
• 2 Tbs. cornmeal
• 15 oz. cans cannellini (white) beans, drained
• 15 oz. cans kidney (red) beans, drained
• 2 – 15 oz. cans diced tomatoes
• 2 cups vegetable broth
• 1 cup water
• 1 1/2 Tbs. ground cumin
• 2 Tbs. chile powder
• 2 tsp. salt
• Black pepper to taste 

Instructions
1. Add the oil to a large pot and set over medium-high heat.
2. Add the onion and garlic and saute for 5 minutes.
3. Add the peppers, sweet potatoes, corn, celery, and cornmeal. Stir and saute another 8-10 minutes.
4. Add all the remaining ingredients and stir well.
5. Cover, lower the heat, and simmer for approximately 20 minutes, until the sweet potatoes are soft.

Prep time: 20 minutes
Cooking time: 35 minutes

Number of servings 8
6 WW P+ a serving **to reduce points, substitute black beans for kidney beans, now 5 points a serving