December 18, 2011

Confetti Chili

Even when made with meat, I like my chili very veggie heavy. Here's my latest chili incarnation. Lots of veggies plus two kinds of beans makes this one look pretty colorful and festive.

  • 1 lb ground beef
  • 1/2 onion, diced
  • 2 stalks of celery, diced
  • 1 large carrot, diced
  • 1/2 bell pepper, diced
  • 1 can chili ready beans
  • 1 can black beans
  • 1 can diced tomatoes w/ chilis
  • about 16 oz. tomato sauce
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • about 1.5 cups of water + 1 bouillon cube
  • salt/pepper/chili powder/red pepper flakes to taste
  • Brown ground beef in a large stock pot or dutch oven. Add onion, celery and carrot and saute until onion is slightly softened.
  • Add the rest of the ingredients and bring to a simmer. Spices should be added per your desired heat level.
  • Cover and continue to simmer for about 20-30 minutes until all veggies are softened. The celery will take the longest so if those are soft, everything else should be finished.
  • Serve with a dollop of sour cream and/or a bit of shredded cheese.

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