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Categories:
baby carrots cooking onions celery mushrooms green pepper red pepper tomatoes black beans beans tomato paste Chili Base ground cumin olive oil course salt ground black pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 1 lb baby carrots
- 2 medium cooking onions, diced (3/4 inch)
- 2 cups sliced celery (about 5 ribs, sliced 3/4 inch)
- 8 ounces fresh mushrooms, sliced
- 1 green pepper, diced (3/4 inch)
- 1 red pepper, diced (3/4 inch)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (15 ounce) can black beans
- 1 (48 ounce) jarrandall's mixed beans
- 3 ounces tomato paste
- 2 tablespoons chili base (Better Than Bouillon brand is my favorite) or 2 -4 teaspoons chili powder
- 14 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 -2 teaspoon course salt
- 12 teaspoon freshly ground black pepper
Method
- In a large, heavy pot (at least 6 quart) over medium heat, add olive oil, carrots, onion, and celery.
- Add half of the salt and ground black pepper.
- Cover pot and cook veggies, stirring occasionally, until the carrots begin to soften, about 8 minutes.
- (Carrots are done for this step when you can just cut through one with the edge of a spoon.
- ).
- Add the mushrooms, green pepper and red pepper.
- Cook until the green pepper begins to soften (they should give a bit when pinched with tongs).
- Add the tomatos, mixed beans, black beans, and tomato paste and heat to bubbling.
- Add the chili base or chili powder, and the cumin.
- Heat to bubbling again.
- Taste test for seasoning, and add more salt and pepper, etc, if necessary.
- Serve with your favorite chili add-ons.
