Servings: 9

1 large onion, chopped 1 large onion, chopped
1 Anaheim pepper, chopped 1 Anaheim pepper, chopped
1 jalapeño pepper, chopped 1 jalapeño pepper, chopped
1 yellow, red or green bell pepper, chopped 1 yellow, red or green bell pepper, chopped
1 large sweet potato, peeled and chopped in small cubes 1 large sweet potato, peeled and chopped in small cubes
3 tomatillos, optional 3 tomatillos, optional
1 tablespoon ground cumin 1 tablespoon ground cumin
2 tablespoons chili powder 2 tablespoons chili powder
3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained 3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained
3 cups diced tomatoes 3 cups diced tomatoes
1 1/2 cups frozen corn kernels 1 ½ cups frozen corn kernels
1/4 cup chopped fresh cilantro ¼ cup chopped fresh cilantro
12 corn tortillas 12 corn tortillas
1/4 cup raw pumpkin seeds as a garnish ¼ cup raw pumpkin seeds as a garnish
1/2 cup nondairy cheese, optional ½ cup nondairy cheese, optional
1/2 cup guacamole and/or salsa, optional ½ cup guacamole and/or salsa, optional

Water-saute onions and peppers, add sweet potatoes, tomatillos, spices, beans, tomatoes, corn and cilantro. Simmer for 30 minutes or until potatoes are cooked through. Add a small amount of water if mixture gets too dry.
Spray a 13”x 9”x 2” pan lightly with cooking spray if not nonstick. Place a small amount of chili mixture on bottom, then layer 6 tortillas, chili mixture, remaining tortillas and remaining chili mixture. Sprinkle with pumpkin seeds and non-dairy cheese if using. Bake at 375 degrees F for 20 to 30 minutes.
Serve with guacamole and salsa, if desired.