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.

Ingredients:

• 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

Directions:

• 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.