Kick *SS Veggie Chili

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Chili is a confort food! This recipe combines both fresh and pantry ingredients.

Course Main Course

Keyword Comfort food, Easy to Make, Lunch

Prep Time 8

Cook Time 40

Servings

Author Christy

Cost $20

2 Small onions
⅓ Cup Olive oil Enough to cover the skillet with
2 Stalks Celery
1 Green Pepper
2 Potatoes, Peeled and Cubed.
2-3 Springs Fresh Pasley or Celantro Chopped. Dried Parsley will do.
4 Carrots, Peeled.
2 Cloves Garlic, Peeled and minced.
Salt and Pepper To Taste
1 14.5 Oz Can of Rotel. If you have kids, use Mild or omit. Can substitute for tomatos ,diced or sauce.
2 14.5 Oz Cans of diced tomatoes
2 15.5 Oz Cans of Beans I used Black and Kidney Beans
1 11oz Can of Corn
16 OZ Vegetable broth
1 TSP Cumin
3 TBSP Chili Powder
3 TBSP Paprika
2 TBSP Olive Oil

Dice onions, peppers, celery and carrots.
Coat large skillet with olive oil on medium heat.
Sauté veggies for 5 minutes or until soft. String occasionally.
Add Vegetable broth and Parsley.
Add tomatoes, cilantro (or parsley), potatoes, cumin , chili, paprika and all other seasonings and stir.
Simmer, allowing all the flavors to mesh together for about 10 minutes.
Add beans and corn. The broth will begin to cook down into the chili.
Simmer for 20-30 minutes and Serve with crusty bread

Garnish with shredded cheese and sour cream.