Description
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it’ll be great. (I added some leftover salsa once.) It’s very colorful, not to mention delicious.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 tablespoon chili powder
- 1 ½ cups chopped fresh mushrooms
- 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- 1 (19 ounce) can kidney beans with liquid
- 1 (11 ounce) can whole kernel corn, undrained
- 1 tablespoon ground cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
Instructions
- Heat oil in a large saucepan over medium heat. Saute onions
- carrots
- and garlic until tender. Stir in green pepper
- red pepper
- celery
- and chili powder. Cook until vegetables are tender
- about 6 minutes.
- Stir in mushrooms
- and cook 4 minutes. Stir in tomatoes
- kidney beans
- and corn. Season with cumin
- oregano
- and basil. Bring to a boil
- and reduce heat to medium. Cover
- and simmer for 20 minutes
- stirring occasionally.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 8