Mike's awesome 3-bean chili

2 onions, roughly chopped
1/2 large green bell pepper
1 med sweet potato, medium dice
6 cloves of garlic, minced (or to taste)
1 can kidney beans
1 can black-eyed peas
1 can black beans
1 carrot
1 can stewed tomatoes
1 can diced tomatoes w/green chilis
1/2 habanero, de-seeded, minced (or to taste)
2 T cumin
2 t cocoa
1-2 t coriander
2 T chili powder
1 heaping t oregano
1 t suger
1 T molasses
2 c veg broth
1 t vegan worcestershire sauce
2 T Braggs

Sautee onions until translucent with a little carmelization
Add garlic, sautee 1-2 min
Add sweet potato, green pepper, carrot - sautee 2-3 minutes, adding 1-2 T broth to keep things from sticking
Add tomatoes, spices, & stir - let cook for 1-2 minutes
Add beans
Add 2 c broth
Bring to boil, then simmer 45 minutes or until carrots are tender
Add in 1/8-1/3 c cornmeal as needed to thicken, to your preference

Serve with fresh rosemary foccacia bread. Top chili with a dollop of soy sour cream & several lime wedges.