Kats Big Batch Veggie Chili
| Prep Time: 25 min | Serves: 14 |
| Cooking Time: 60 min | Yield: 14 cups |
Adding lots of carrots and celery lowers the calorie count.
Ingredients
- 2 tbsp Olive Oil
- 3 cups Onions
- 3 Whole Carrots
- 3 medium stalks Dole Celery
- 3 1/2 cups Chili Hot Beans, In Sauce
- 4 can KIDNEY BEANS
- 7 servings Diced Tomatoes
- 6 tsp Spices, Chili Powder
- 3 tsp Ground Cumin
- 1/8 tsp Spices, Cayenne Pepper
Directions
This makes a lot of chili so I use two pots.
Into each pot, place a tablespoon of olive oil, 2 chopped onions, half the chopped carrots and celery. Saute over medium heat until onion is transparent and carrots and celery are soft, about 15 minutes.
To each pot add 1 tablespoon chili powder and 1-1/2 tsp cumin. Stir for 1 minute.
Add 1 (14.5 oz) can of diced tomatoes and 1 (15.5 oz) can Brooks Chili Hot Beans to each pot. Stir.
Add one can of water to each pot.
Drain 4 (15.5 oz) cans of kidney beans and add 2 to each pot.
Stir all then add 1/8 tsp of cayenne pepper to each pot.
Simmer for 30 minutes to 2 hours, depending on how you like your chili.