Inexpensive, easy, and tasty, this chili freezes beautifully, giving you "fast food" for weeks to come. However, the recipe makes a large batch (~6 quarts) and must be cooked in an extra-large stockpot. Only have a regular stockpot? Just halve the recipe.
Author: Lee
Recipe type: Entrees
Serves: 16 servings (1.5 cups each)
Ingredients
2 large or 4 medium onions
4 bell peppers (2 yellow, 2 orange)
water as needed for sauteing
2 cloves garlic, crushed, or 1 Tbsp prepared crushed garlic
5 c water
2 large cans fire-roasted tomatoes (diced)
1 small can tomato paste (6 oz)
4 15-oz cans of beans (~7c), rinsed and drained*
3 16-oz bags of frozen mixed vegetables (NO lima beans)
1 16-oz jar mild salsa
4 Tbsp chili powder, plus more to taste**
Directions
In a LARGE stockpot, saute onions and peppers together for 20-30 min, until onions are translucent and peppers are soft. Add water as needed to prevent sticking.
Add garlic and saute 2 more minutes.
Add remaining ingredients and stir. Cover and bring to a boil, then reduce heat to medium low.
Simmer, covered with lid ajar, for 30-35 minutes, stirring occasionally. Uncover for the last 5-10 minutes if you like thicker chili.
Enjoy!
Notes
*Pink, black, and kidney all work well. **McCormick brand is my favorite
Nutrition Information
Serving size: 1.5 c (1/16 recipe) Calories: 220 Fat: 1 g Trans fat: 0 g Carbohydrates: 45 g Sugar: 11 g Sodium: 492 mg Fiber: 13 g Protein: 11 g Cholesterol: 0 mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/01/loaded-veggie-chili/