CHILI VEGETABLE RECIPES

Steps:

• Heat the oil in a heavy stockpot or Dutch Oven over medium heat. Cook the onions and peppers for 5-7 minutes or until soft.
• Reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper cooking for about 1 minute while stirring constantly.
• Add the black beans, pinto beans, fire roasted tomatoes, vegetable broth, and tomato paste. Simmer for 20-30 minutes.
• NOTES You can easily make this into a delicious chili with meat. Simply brown 1 pound ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat about 4 minutes prior to adding the onions and peppers. Mince those onions so there are little bits in every bite as opposed to chunks. Drain and rinse the beans. You can use any two 15 ounce cans of kidney, pinto, navy, great northern, or black beans rinsed and drained. Simmer long enough to let the flavors meld together. Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or jalapeno to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight

Steps:

• Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
• Serving size: about 1 1/3 cups