- 40 min
Preheat the oven to 400F
Prepare the ingredients
Mince the onion, jalapeño, coriander and garlic. Chop the bell pepper and sweet potatoes. Drain and rinse the corn and black beans. Crush the peanuts.
In a large saucepan, sauté the onions in 1/2 of the oil. Add the bell pepper, garlic, jalapeño, chili powder and paprika and sauté for 2 minutes more.
Add the rest of the chili ingredients
Dissolve vegetable broth cube in water. Add the tomatoes, 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. Baste 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.