prep time 
Ingredients
For Spice Blend
2 tbsp chili powder
2 tsp ground cumin
1-½ tsp ground coriander
1 tsp dried chipotle chili powder
½ tsp dried oregano
For Chili
1 tbsp olive oil
1 yellow onion, chopped
2 poblano (or bell) peppers, chopped & seeds removed
1 jalapeño pepper, seeds & veins removed, minced
4 cloves garlic, minced
1 large or 2 small sweet potatoes, peeled & cut into ½-inch pieces
1 (15 oz can) La Fe Whole Kernel Corn, drained & rinsed
1 (15 oz can) La Fe Red Kidney Beans, drained & rinsed
1 (15 oz can) black beans, drained & rinsed
1-½ cups cooked La Fe Chickpeas (16 oz bag)
1-½ cups vegetable broth (or water)
1 tsp salt
½ lime juice, plus wedges for serving
¼ cup chopped cilantro, for serving
Directions
-
STEP ONE
Let’s start by making the spice blend. Take a small bowl and mix together the chili powder, cumin, coriander, chipotle powder, and oregano, then set it aside. -
STEP TWO
Over medium-high heat, heat the olive oil in a large soup pot or a Dutch oven. Add in the onion and a pinch of salt, then cook for about 3-4 minutes. -
STEP THREE
Next, add in the poblano and jalapeño peppers, then cook for an additional 4 minutes. Add in the spice blend and cook until fragrant. -
STEP FOUR
Add in the sweet potato, La Fe Whole Kernel Corn, La Fe Red Kidney Beans, La Fe Chickpeas, tomatoes, vegetable broth (or water), and salt, then bring to a boil. -
STEP FIVE
As soon as the mixture is boiling, cover the pot with a lid and turn down the heat to low. Simmer for about 25-30 minutes or until the sweet potatoes are tender when pierced with a fork. For taste, pour the lime juice and add in more seasonings until you reach the desired flavor. -
STEP SIX
Finally, serve with lime wedges and chopped cilantro. Pair the chili with whatever you desire and enjoy!