This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
155 Calories
Recipe Instructions
Step 1
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Step 2
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Ingredients
1 tablespoon vegetable oil
3 cloves garlic, minced
¾ cup chopped celery
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup chopped onions
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped carrots
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
