I found this recipe for veggie chili and it's really good. I substituted the basic diced tomatoes with diced canned tomatoes made for chili recipes. It added a nice flavor since it came mixed with tons of spices already. Enjoy!
Vegetable Chili
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels
Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/4420
28 February 2010
27 February 2010
It's been a while....
So... it's been a while since I've written. Life has been good, no snow, that's helps. I ate something Wednesday night that had me out of work for 2 days! It was horrible. Today was the first day that I ate a full meal! Thank goodness, I had to make veggie chili to take to a Junior League Done In A Day event.
I ordered a few items during the blizzard and finally started getting them in last week. First was this cute tray from Pottery Barn. My initials were done wrong, but I actually still like it, so I won't bother going through the trouble of sending it back.
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