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Spicy Veggie Chili Recipe

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This recipe for Spicy Veggie Chili, by , is from The Whitmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Whitmer
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 medium onion, chopped
1 large stalk of celery, chopped
1 large carrot, peeled and chopped
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cloves of garlic, minced
1-3 T. chipotle peppers in adobo sauce,minced
1 T. dried oregano
2 tsp ground cumin
1 T. chili powder
1 1/2 tsp sea salt
1 28 oz can of diced tomatoes
4 c. water
3 c. cooked red kidney beans, drained
1 1/2 c. cooked black beans, drained

Directions:
Directions:
1. Heat oil in a large pot over medium heat. Saute onions, carrots,celery,peppers, and garlic for 10-12 minutes or until veggies are softened.
2. Add chopped chipotles peppers, oregano, cumin, chili powder, and salt.
3. Stir to blend. Add tomatoes and water. Gently simmer over low heat, uncovered for 45 minutes.
4. Add beans and simmer an additional 30 minutes.
5. Enjoy!!!!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
No joke, this is the best chili! In the past, I have omitted the carrots.

 

 

 

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