One thing you'll notice about a lot of my recipes is that they are often vegetarian. I used to be a vegetarian in high school so naturally I learned how to cook meatless dished.
My two-year-old LOVES this chili and I love making it for her. It's pretty much the only meal she'll eat that has so many vegetables (maybe because they're chopped so small she doesn't notice?) I make this recipe at least twice a month and freeze the leftovers in little "Rosie sized" portions for quick and easy lunches.
1 tablespoon EVOO
1 large onion
3-4 cloves of garlic, minced
1 green pepper
1 red pepper
4 stalks of celery
1 med zucchini
1 can diced tomatoes, do NOT drain)
1 can white kidney beans, drained
1 can red kidney beans, drained
2 cans brown beans in tomato sauce, do NOT drain
1 can peaches and cream corn, drained
1 package Club House Chili Seasoning
1 1/2 tablespoon cumin
1 1/2 tablespoon Club House Montreal Chicken Spice
dash of cayenne pepper
1 teaspoon each salt and pepper or to taste
Finely chop onions, red and green peppers, celery and zucchini. In a large pot heat EVOO over medium heat. Add garlic, onions, red and green peppers, celery, zucchini, salt and pepper. Cook over medium heat for 5 minutes stirring often. Add the remainder of the ingredients and cook for 20-25 over medium heat. Don't forget to stir often to avoid the bottom from burning.
Serve with grated cheese and/or fat free sour cream on top if desired. ENJOY!
Me Ka Aloha (with love)