Reethy's Veggie & Bean Chilli

11
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 !

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

How to Make Reethy's Veggie & Bean Chilli

Step-by-Step

  • 1Heat oil and saute shallots and peppers until onions are almost transparent
  • 2Add corn and gumbo veggies to pot, saute 3 min.
  • 3Add all dry seasoning to pot
  • 4Cook for approx. 2 min. stiring to mix well
  • 5Add 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
  • 6Add peas and beans to pot
  • 7If 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
  • 8I top with sour cream (if too spicy) cheese and scallion optional

    ENJOY !

Printable Recipe Card

About Reethy's Veggie & Bean Chilli