Vegetarian Chili Recipe

Ingredients:

2 Tablespoons Butter

1 Cup Yellow Onions - diced

1/2 Cup Jalapenos - diced (approximately 4-5)

1.5 Cups Tomatoes - diced

1/2 Cup Corn kernels

1 Tablespoon Minced Garlic

16 oz. Vegetable Broth

1 can 8 oz. Tomato Sauce - no salt added

2 cups Blacks Beans (approximately one 16 oz. can)

2 cups Kidney Beans (approximately one 16 oz. can)

2 cups Pinto Beans (approximately one 16 oz. can)

1 4 oz. can Green Chiles

3 Jalapenos – fresh whole peppers, with stems removed

Spices:

Spice Dump #1

1 Tablespoon Onion Powder

1 Tablespoon Dark Chili Powder

Spice Dump #2

2.5 Tablespoons Dark Chili Powder (most Chili Powder is the dark variety)

2.5 Tablespoons Light Chili Powder (Fiesta Brand makes a Light Chili Powder)

2 Teaspoons Cumin

1/4 Teaspoon Black Pepper

1/4 Teaspoon White Pepper

1/4 Teaspoon Cayenne Pepper 1/2 Teaspoon Brown Sugar

1 Pack of Sazon Achiote

Spice Dump #3

2 Tablespoons Dark Chili Powder

1 Teaspoon Cumin

1/2 Teaspoon Salt

Optional: Use a soup sock for the jalapeno float

Add additional water or vegetable broth as necessary

Directions:

Sauté Diced Jalapenos & Diced Onions in butter until onions are translucent

Add Vegetable Broth, Tomato Sauce, Spice Dump #1, Whole Jalapenos & bring to a boil, then add beans & return to a boil

Optional: place the whole jalapenos in the soup sock, which makes life easier when removing them

Boil covered for 30 minutes

Remove Jalapenos & let cool, then juice & discard the peppers, & set juice aside

Add Dump #2, Corn, Diced Green Chiles & Tomatoes & bring to a boil

Boil covered for 15 minutes

Add Dump #3 & Jalapeno Juice & bring to a boil

Boil covered for 15 minutes

Done…Enjoy!!!