Monday, January 6, 2014

Veggie & Bean Chili

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 !


  • 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)
  • roma tomatoes copped
  • 1 can(s) stewed tomatoes, mexican w/chilles
  • dash(es) sugar ( to control any bitterness from tomato)
  • 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


  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
  9.  ENJOY !

No comments:

Post a Comment