Tuesday, January 31, 2017
Active prep time 20 minutes. Total time 60 min.
Makes 8 servings. Using a food processor to chop veggies makes it go really fast.
Heat in a large pot over med high heat:
1 TBS Olive oil
1/2 med sweet onion (red or yellow) chopped
2 tsp Cumin
2 TBS Chili powder
2 TBS Dried Oregano (Mexican if you have it)
1 TBS Salt
2 Stalks Celery Chopped
2 Red Bell Peppers diced (Can use green)
2 Jalapeno peppers chopped (wear food handler gloves while cutting)
3 cloves garlic chopped
Cook with lid on, stirring occasionally until onion is transparent, about 5 minutes
2 4oz cans chopped green chili peppers (choose heat depending on how spicy you like your chili)
3 28 oz cans diced tomatoes
1 (15 oz) Can kidney beans drained and rinsed
1 (15 oz) Black beans drained and rinsed
1 (15 oz) Garbanzo beans drained and rinsed
Heat to a boil and turn heat to simmer for at least 30 minutes.
Taste to check heat. If you want it hotter add tabasco or ground pepper.
5 minutes before serving add:
1 (15 oz) Whole kernel corn
Serve in a bowl or over a baked potato.