Tasty, rich and no meat - oh my! I am a meat-eater and I like this chili. You can sprinkle cheddar cheese on top if you prefer. (Don't tell the vegetarians, but you can also add browned ground beef too....). Enjoy!

Ingredients

8 serv.

First set of ingredients
olive oil↗2 teaspoons
garlic cloves↗2
minced
onion↗1 medium
chopped
celery ribs↗2
cut lengthwise and sliced into 1/4 slices
carrots↗2
chopped
red pepper↗1
chopped
sweet potatoes↗2 medium
diced into 1/4 inch cubes
Other ingredients
mushroom↗1 cup
sliced (fresh preferred but canned will do)
tomatoes with juice↗1 can (28 ounce)
diced
kidney beans↗1 can (28 ounce)
rinsed
corn↗1 cup
(frozen preferred, canned will do)
chili powder↗2 tablespoons
lemon juice↗2 tablespoons
fresh preferred
teaspoons cumin↗2
chile, crushed, to taste (optional)↗
hot sauce (optional)↗

Step-by-step instructions

1
Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened.
2
Add other ingredients and simmer for approximately one hour. Stir occasionally.
3
Serve with a crusty roll or freeze for future meals.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App