Reethy's Veggie & Bean Chilli

Areatha Daniels

By
@Reethy

I'm snowed in and trying to stay as close as I can to clean eating. Using what I have in my kitchen, I came up with this chilli. I love soups and chilli when it is cold out side. I hope you enjoy !


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Serves:

8-12

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

PREP ALL INGREDIENTS BEFORE COOKING !

2 Tbsp
oil for sauteing vegetables
2 large
shallots diced
2 1/2 c
peppers, tricolored diced medium size
corn fresh, frozen or 1 can
1 c
frozen cumbo vegetables
1/2 pkg
taco seasoning mix
1 pkg
chilli powder
dash(es)
paprika
1 Tbsp
cumin
2 Tbsp
garlic crushed
2 dash(es)
tumeric (optional)
4
roma tomatoes copped
1 can(s)
stewed tomatoes, mexican w/chilles
dash(es)
sugar ( to control any bitterness from tomato)optional
1/2 can(s)
chipotle pepper w/sauce in can (optional)
3 c
water
can(s)
black beans drained and rinsed
1 can(s)
chick peas drained and rinced

Directions Step-By-Step

1
Heat oil and saute shallots and peppers until onions are almost transparent
2
Add corn and gumbo veggies to pot, saute 3 min.
3
Add all dry seasoning to pot
4
Cook for approx. 2 min. stiring to mix well
5
Add all tomatoes and 2 1/2cups water stir well TASTE,
add sugar,
TASTE (add more suger if bitter) a little at a time.

Cook for 10 min. covered with lid
6
Add peas and beans to pot
7
If chipotle pepper is used, mix in blender with 1/2 cup water.
Then add to pot. TASTE PEPPERS ARE HOT

Cook for 20 min. on low flame
8
I top with sour cream (if too spicy) cheese and scallion optional

ENJOY !

About this Recipe