- 40 min
Preheat the oven to 400F and prepare the ingredients
Mince the onion, jalapeño, coriander, peanut and garlic. Chop the bell pepper and sweet potatoes. Drain and rince the corn and black beans.
In a large saucepan, brown the onions in 1/2 of the oil. Add the bell pepper, garlic, jalapeño, and spices* and sauté for about 2 minutes.
Add the rest of the chili ingredients
Add the tomatoes, corn, beans, sweet potatoes, and broth and bring to a boil. Simmer uncovered, stirring frequently, for about 30 minutes or until the potatoes are tender. Add the corn and cook for about 5 minutes.
Grill the bread
Cut the baguette in half lengthwise. Cover with the remaining olive oil and grill in the oven on a baking sheet lined with parchment paper for 5 minutes.
Top the chili with coriander and peanuts. Serve with bread.