Vegetable-Bean Chili 4 c Cooked beans -or- 2 cn Beans; drained, any type
1 md Onion; coarsely chopped
2 md Carrots; finely chopped
2 Ribs celery; with leaves, finely chopped
1 md Green bell pepper; chopped
3 Cloves garlic; minced
2 tb Chili powder
2 ts Cumin
2 ts Oregano
2 Bay leaves
1 ts Salt
1/8 ts Cayenne pepper
1 cn (16-oz) tomato sauce
2 md Tomatoes -or-
1 cn (14-oz) tomatoes; chopped
1 c Vegetable stock or water
2 Ears corn; kernels cut off -or- 1 1/2 c Frozen corn
In a large pot, saute over medium heat the onion, carrots, celery, bell
pepper and garlic until softened, about 7 minutes. Add the spices and stir
for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable
stock. Cook, partially covered, until thickened, about 20 minutes. Stir in
the corn and cook for 5 minutes. Remove bay leaves and serve.
One good way to serve the chili is with tortillas, salsa and sour cream.
Vegetable-Bean Chili printer friendly version located here. (Just the recipe. Nothing else.)
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