I was salivating cooking dinner last night.
This vegetable chilli is so yummy my family ask me to make it all the time.
I can’t take credit for the recipe, it’s from the fabulous The Endless Meal but it’s so good I had to share.
- 2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
- 2 can of beans, drained and rinsed (I used kidney and white beans)
- 2 cup of frozen corns (you could use fresh but frozen is easy an works great)
- 3 stalks of celery, diced
- 2 peppers, diced (I used 1 red and 1 yellow pepper)
- 2 carrots, diced
- 1 large onion, diced
- 4 cloves of garlic, finely minced
- 2 tablespoons of cumin
- 1 teaspoon oregano
- 1-3 tablespoons chiili powder (more will be spicier)
- ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
- 2 tablespoons oil
- Salt to taste(you’ll need quite a lot)
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
- Heat oil in a large pot over medium high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
- Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stiring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
- Generously salt to taste.
- Serve on its own or topped with one (or all!) of the delicious toppings.