Kidney Bean Chili

Posted on Jul. 9th 2011 No Comments »

Yes, it’s summer, and who wants to think about making chili? Well, you should, as this one is really quick and chock-full of veggies. Use the vegetables listed in the recipe (from The Everything Soup Cookbook) or throw other ones in that you have on hand. Maybe having a big bowl will remind you of a cold winter evening…..brrr.

  • 1 green bell pepper
  • 1 stalk celery
  • 1/2 onion
  • 1 carrot
  • 1 zucchini
  • 1 clove garlic
  • 2 tablespoons vegetable or nut oil
  • 1 (18oz.) can chopped tomatoes
  • 1 (15oz.) can cooked kidney beans
  • 1 cup tomato sauce
  • 1/4 cup water
  • 2 teaspoons chili powder
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 3/4 teaspoon black pepper
  • 1 can Mexicorn
  • Shredded cheddar cheese and/or chopped cashews for garnich (optional)

Chop the green bell pepper, celery, and onion. Shred the carrot and zucchini. Mince the garlic.

In a large saucepan or soup pot, heat the oil. Saute all the fresh vegetables on medium for 3 minutes. Add all the remaining ingredients, except the garnishes. Bring to a boil, reduce to a simmer, and cook for 10 more minutes.

Garnish and serve.

Serves 4

Posted by poppa-d | in Corn, Garlic, Ingredients, Recipe, Zucchini, carrot, celery

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