Vegetarian Sweet-Potato Chili

YIELD: 6 servings

1 cup	chopped onion
¼ cup	coarsely chopped green bell pepper
¼ cup	coarsely chopped red bell pepper
1 cup	chopped zucchini
1 cup	peeled, chopped carrot
2	cloves garlic, minced
2 Tbsps.	light olive oil
1 tsp.	cumin
½ tsp.	salt
½ tsp.	black pepper
1 cup	water
1	28-oz. can diced tomatoes
1 cup	mild or medium salsa
3 cups	peeled, cubed sweet potato
1	28-oz. can red kidney beans, drained
1	15-oz. can black-eyed peas or garbanzo beans, drained
1 cup	corn kernels

In large soup pot sauté onion, bell peppers, zucchini, carrot and garlic in oil for about 5 minutes or until tender. Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer 20 minutes, stirring often.
Add kidney beans, black-eyed peas or garbanzo beans and corn. Cook an additional 20 minutes over low heat. Season to taste.

Recipe and photo by the North Carolina Sweet Potato Board