There is something about rainy days and chili; they go together really well…. Rainy days and Mondays might get you down but this healthy, colorful and flavorful chili will bring your mood back up. I made this yesterday and the whole house smelled so amazing, I started it about 4:00 and it was so dark and rainy outside. I comforted myself with piano music in the background and while I was chopping vegetables for the chili all my worries seemed to go out the window. This easy to make chili is great for a family dinner or for a tail gate chili party!
Ingredients
2 tablespoons olive oil
3 stalks of celery, chopped
3 carrots, chopped
1 orange or yellow bell pepper chopped
1 large onion, chopped
3 -15 oz. cans of kidney beans, rinsed and drained
1 15 oz. can of refried beans
1 15 oz. can of Rotel or roasted chopped tomatoes
1 15 oz. can of tomato sauce
3 tablespoon chili powder-
(You can use less but I like a bit of spice, start with 2 and taste later)
1 tablespoon dried oregano
1 teaspoon kosher salt
1 teaspoon coarse ground pepper
1 tablespoon cumin
3 cloves of garlic, chopped
1 -5 oz. can of hot or mild chopped jalapeños
2 cups of frozen corn
2 medium zucchini, chopped
Directions
- In a 6 quart Dutch oven or pot, heat olive oil over medium/high heat and add the celery, carrots, bell pepper and onions and cook for 10 minutes, stirring occasionally
- Add the remainder of the ingredients and bring to a low boil and then turn down to simmer and cook for 1 hour, stirring occasionally.
- Serve with tortilla chips, fresh chopped onion, shredded cheese, avocado, or salsa if so desired. Serves 6
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