Kidney Bean Chili
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