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

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  • 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

  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 !

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About Reethy's Veggie & Bean Chilli





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