Healthy Vegan Chili

Recipe is from: http://86lemons.com/fat-melting-veggie-chili/

Ingredients:

3 Tbsp. vegetable oil

2½ cups diced red onions
1 cup diced carrots
2 bell peppers, diced
1 medium sweet potato, diced

1 (10 oz) bag frozen corn

2 Tbsp. ground cumin
½ tsp. crushed red pepper flakes
2 Tbsp. chili powder
4 Tbsp. chopped garlic
2 Tbsp. chopped jalapeños
2 Tbsp. dried oregano
1 tsp. ground cinnamon

3 (14.5 oz) cans diced fire roasted tomatoes
1 (15 oz) can garbanzo beans
1 (15 oz) can red kidney beans
1 (15 oz) black beans
1 (15 oz) can Adzuki beans (I used white northern beans instead)
2 Tbsp. chopped chipotle in adobo sauce
3 Tbsp. tomato paste

optional:
1 to 2 cups vegetable  broth or vegetable juice (You can also just use water.)


Directions:
STEP 1
In a large, heavy-bottom pot, warm the oil and sauté the onions, carrots, peppers, and sweet potatoes, stirring occasionally until vegetables start to soften, about 10 minutes.

STEP 2
Stir in the cumin, crushed red pepper flakes, chili powder, garlic and jalapeño and cook a few more minutes until fragrant.

STEP 3
Add the tomatoes, beans, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth, vegetable juice or water if you like your chili a bit thinner.

STEP 4
Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through. Serve with your favorite toppings.