Vegetarian Chili for a Party

This yummy chili recipe will make enough to feed an army of friends or great for freezing. I used canned tomatoes, but this would be a wonderful way to use the summer's abundance of tomatoes and peppers.

Black Bean and Sweet Potato Chili
Yield: 20-22 quarts

3-4 T Canola Oil
4 medium Spanish onions, small diced
1 head of garlic, minced
4 jalapenos, minced
6 green peppers, small diced (Any color you like, green were on sale this week!)
8 sweet potatoes, medium diced
8, 28oz cans whole tomatoes (I like Muir Glen!)
6 cups water (Use the cans to get all tomato residue.)
½ cup chili powder (I like Frontier salt-free!)
8 cups dried black beans or 20 cups canned

1. Soak and cook beans as described in the White Bean Gratin recipe.
2. Sauté onions and garlic in oil, cook till translucent and slightly caramelized. Add peppers and sauté until soft.
3. Add sweet potatoes and sauté a few minutes more.
4. Add tomatoes, breaking them up with your hands leaving them chunky. Add all juice from tomatoes and the water.
5. Stir in chili powder and bring to a simmer cook until sweet potatoes are tender. Add black beans and simmer until desired consistency.
6. Garnish with cilantro, cheese, sour cream or your favorite topping.