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 Chili Recipes » Vegetable Chili 4

Vegetable Chili 4

Category: Chili

By: Unknown

 Rate this recipe:
1 lrg onion, finely chopped (about 1 c.)
2 lrg cloves garlic, minced (2 tsp.)
2 tsp olive or canola oil
1 lb very lean ground beef or turkey (meat can be left out altogether for a meatless version)
1 x (28-oz.) can tomatoes, chopped
2 1/2 cup kidney beans (if canned, drain and rinse)
1 sm can chopped green chilies
1 cup each: diced green pepper, sliced carrots, diced celery, corn (fresh or frozen)

----- Seasonings: ----
4 x -5 tsp. mild chili powder
2 tsp ground cumin
1 tbl dried oregano, crushed
Salt to taste
1/2 tsp coriander
1/8 tsp ground cloves
1/8 tsp ground allspice
In large heavy skillet, saute onion and garlic in oil till softened. Add meat if using, browning and stirring to break up pieces. Drain off fat. Add tomatoes and all seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes. Add beans, chilies, green peppers, carrots and celery. Simmer about 20 minutes or until carrots are crisp-tender. Add corn the last 10 minutes.

Note: This is fast, easy, and delicious. The seasonings, while unusual, give the chili a wonderful flavor. The original recipe calls for brown sugar, but this made it too sweet for us, although it might appeal to others.

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