Chili

1 small onion, chopped
1 large green bell pepper, chopped</span>
¾ cup chopped celery
3 cloves garlic, finely chopped
carrots
corn
1 can recipe-ready diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 small can tomato paste
2 bouillon cubes
1 tablespoon chili powder
½ teaspoon cumin
2 cans pinto bean, rinsed and drained

Combine onion, bell pepper, celery, water, and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender. Add tomatoes and juice, water, tomato paste, bouillon, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes.
 
Great with Corn Bread
 
    
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