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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Tasty, rich and no meat - oh my! I am a meat-eater and I like this chili. You can sprinkle cheddar cheese on top if you prefer. (Don't tell the vegetarians, but you can also add browned ground beef too....). Enjoy! Ingredients:
2 teaspoons olive oil |
2 garlic cloves, minced |
1 medium onion, chopped |
2 celery ribs, cut lengthwise and sliced into 1/4 slices |
2 carrots, chopped |
1 red pepper, chopped |
2 medium sweet potatoes, diced into 1/4 inch cubes |
1 cup mushroom, sliced (fresh preferred but canned will do) |
1 (28 ounce) can tomatoes with juice, diced |
1 (28 ounce) can kidney beans, rinsed |
1 cup corn (frozen preferred, canned will do) |
2 tablespoons chili powder |
2 tablespoons lemon juice, fresh preferred |
2 teaspoons cumin |
chile, crushed, to taste (optional) |
hot sauce (optional) |
Directions:
1. Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened.
2. Add other ingredients and simmer for approximately one hour. Stir occasionally.
3. Serve with a crusty roll or freeze for future meals.
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