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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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With the abundance of beans, vegetables and flavor in this spicy chili, you'll never miss the meat! My family has been enjoying this meal for many years. Ingredients:
1/2 cup chopped onion |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 cup chopped carrot |
1 cup chopped celery |
3/4 cup chopped green pepper |
1/4 cup chopped green onions |
1 cup chopped fresh mushrooms |
1 can (6 ounces) pitted ripe olives, drained and chopped |
1 can (6 ounces) tomato paste |
4-1/2 cups water |
1 can (15 to 16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) tomato sauce |
1 medium tomato, chopped |
1 can (4 ounces) chopped green chilies |
3 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes, optional |
1/4 teaspoon cayenne pepper, optional |
Directions:
1. In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours. Yield: 8-10 servings (2-1/2 quarts).
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