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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My husband, Dan, created this tasty chili! It's zesty, loaded with veggies, and full of YUM. Ingredients:
4 1/4 cups canned tomato sauce |
1 cup canned diced tomatoes with green chiles |
1/2 cup jarred jalapeño slices, drained and chopped |
1 1/2 tbsp. chili powder |
1 tsp. ground cumin |
2 tsp. crushed garlic |
1 3/4 cups peeled and chopped carrots |
1 1/2 cups chopped onions (1 - 2 onions) |
1 1/2 cups chopped portabella mushrooms |
1 large red bell pepper, stem removed, seeded, chopped |
1 large green bell pepper, stem removed, seeded, chopped |
1 cup canned sweet corn kernels, drained |
3/4 cup canned black beans, drained and rinsed |
3/4 cup canned red kidney beans, drained and rinsed |
optional: salt |
Directions:
1. In a large pot, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, and cumin. Stir well, and set heat to low.
2. Once mixture is hot, add garlic and carrots. Stir and continue to cook for about 5 minutes.
3. Meanwhile, bring a large skillet to medium heat. Add onions, mushrooms, peppers, 1/2 cup water and, if you like, a few dashes of salt. Cook until veggies have just slightly softened, about 5 minutes.
4. Using a slotted spoon, transfer veggies from the skillet to the pot. Add corn and beans to the pot as well. Mix thoroughly.
5. Cook over low heat for about 2 hours, stirring every 20 minutes or so, until all veggies are tender. Serve it up!
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