Ingredients
- 2 tablespoons ancho chile powder
- 2 tablespoons Mexican chili powder
- 2 tablespoons chipotle chile flakes
- 1 tablespoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and cayenne, to taste
- 1 large sweet potato, baked
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 pound cremini mushrooms, sliced
- 2 Serrano peppers (or jalapeño if you like less heat), seeded and diced
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 8 ounces fire-roasted red peppers from a jar, chopped
- One 28-ounce can diced tomatoes
- One 10-ounce can diced tomatoes and green chilies, preferably Ro-Tel
- 2 cups fire-roasted (or regular) frozen corn
- One 28-ounce can kidney beans, thoroughly rinsed
- One 28-ounce can cannellini beans, thoroughly rinsed
- One 15 ½-ounce can black beans, thoroughly rinsed
- 1 cup organic vegetable broth
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