Off the Shelf Vegetarian Chili |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ok ... so the celery and the garlic came from the frig, but the rest of the ingredients came off the pantry shelf. Ingredients:
1 (16 ounce) can kidney beans (do not drain) |
1 (16 ounce) can pinto beans (do not drain) |
1 (15 1/2 ounce) can whole corn (do not drain) |
1 (28 ounce) can diced tomatoes |
2 (8 ounce) cans tomato sauce |
1 cup celery, diced |
1 tablespoon garlic, diced |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
Directions:
1. Add all the ingredients to a large pot and simmer uncovered, stirring from time to time for 1/2 hour or until the celery gets soft and mixture starts to thicken.
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