Kathy Pollard

Chili is one of the most satisfying and filling meals, good for lunch, for dinner, and for snacks. Here’s a basic, hearty chili recipe brimming with vegetables. This actually isn’t hot, but you can up the spice if you prefer hotter flavors by adding hot red pepper flakes

Ingredients:

• 1 chopped onion
• 4 cloves garlic chopped
• 1 diced green pepper
• 3 carrots chopped
• 3 celery stalks chopped
• 1 tsp chili powder
• 1tsp cumin
• 1 tsp oregano
• 1 C chopped tomatoes or 1 can chopped tomatoes
• 3 T tomato paste, (optional)
• ¼ C water
• 4 C cooked kidney, pinto or black beans, or a mix, or 3 cans of beans, rinsed
• 1 T soy sauce
• 1 C fresh or frozen corn
• Added leafy greens like spinach
• Celantro (optional)

Instructions:

Sauté onion and garlic in a pan coated with a bit of orange-carrot juice, broth or other liquid until soft. Add green pepper.  Sauté another 3 minutes.  Add everything else except the frozen corn.  Simmer 30 minutes, adding more water if needed.  Add corn and some chopped leafy greens that you may have around.
Top with some fresh celantro if desired.