Dan-Good Chili
My husband, Dan, created this tasty chili! It's zesty, loaded with veggies, and full of YUM.
Ingredients
4 1/4 cups canned tomato sauce
1 cup canned diced tomatoes with green chiles
1/2 cup jarred jalapeño slices, drained and chopped
1 1/2 tbsp. chili powder 
1 tsp. ground cumin
2 tsp. crushed garlic
1 3/4 cups peeled and chopped carrots
1 1/2 cups chopped onions (1 - 2 onions)
1 1/2 cups chopped portabella mushrooms
1 large red bell pepper, stem removed, seeded, chopped
1 large green bell pepper, stem removed, seeded, chopped
1 cup canned sweet corn kernels, drained
3/4 cup canned black beans, drained and rinsed
3/4 cup canned red kidney beans, drained and rinsed
Optional: salt
Directions
In a large pot, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, and cumin. Stir well, and set heat to low.
Once mixture is hot, add garlic and carrots. Stir and continue to cook for about 5 minutes.
Meanwhile, bring a large skillet to medium heat. Add onions, mushrooms, peppers, 1/2 cup water and, if you like, a few dashes of salt. Cook until veggies have just slightly softened, about 5 minutes.
Using a slotted spoon, transfer veggies from the skillet to the pot. Add corn and beans to the pot as well. Mix thoroughly.
Cook over low heat for about 2 hours, stirring every 20 minutes or so, until all veggies are tender. Serve it up!
1/10th of recipe (about 1 cup): 120 calories, 1g fat, 820mg sodium, 26g carbs, 6g fiber, 10g sugars, 6g protein
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Comments
This looks fabulous. The portabello mushrooms add a chewy texture to it. Anyone concerned about sodium can purchase low sodium products or cook your own beans and freeze them for later in serving size bags.
To cut the sodium, prepare your own beans and veggies. Or, if you're short on time, simply look for no salt added or low/reduced sodium products.
Sounds great-and if you are worried about too much sodium in the canned ingredients--either purchase low sodium items, or simply drain the beans and rinse them off --an old trick that really works!
I would totally eat this! But I will go with the less sodium suggestions by everyone here--THANK YOU!
Chili is typically high in protein so it really fills me up and keeps me full. Awesome stuff!
Jim ~
You can always swap the canned goods for frozen or free......... recipe looks delicious and simple, thanks for sharing.
Original Post by: jdys160996714You can always swap the canned goods for frozen or free......... recipe looks delicious and simple, thanks for sharing.
frozen or fresh
Veggie Chili is one of my faves, and requested by meat-eaters and vegetarians alike. My version is similar to this, and always changes, so I won't post a "recipe".
But I like doing 3 different beans, from dry beans, and adding some of the cooking liquid. As an alternative to the canned corn, throw in a few handfuls of Trader Joe's frozen roasted corn, or during the summer grill your own and cut it off the cob! You can also go with fresh peppers of any variety/heat instead of the jar of pickled jalapenos.
i make a very similar one as well, using kidney/ pinto beans. i like a bit of curry powder in it as well as chilli, but perhaps the cumin does that? i also sometimes add cauliflower, and skip the corn. this one could be done in a slow cooker. yummy served with basmati rice.
my chili recipe is similar, but i add a can of lentils too, with a bit of tomato paste to intensify the tomato flavor! yum yum, now i want chili! lol
I made this for my family tonight. And we all thought it was awesome....even m dog liked it.....1 bowl filled me up,,,, can't wait for the leftovers for lunch tomorrow....
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Looks fabulous, thanks! Will try it as soon as the temp here drops!