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Ron Lutz II | all galleries >> What're We Having? >> Soups & Stews > Veggie Chili
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19-SEP-2008 Ron Lutz II

Veggie Chili

2 Tbs Olive Oil
2 White Onions, Diced
2 Cloves Garlic, Minced
1 Red Bell Pepper, Diced Large
1 Green Bell Pepper, Diced Large
2 28oz Cans Crushed or Diced Tomatoes (or a nice group of very ripe garden tomatoes)
1 Tbs Ground Cumin (toast and grind your own, trust me)
1 Tsp Cayenne Pepper (or more/less to your taste)
1 1# Frozen Corn
2 Cans Black Beans
1 Jar of either picante or salsa (I like to use an all natural, no additives, medium salsa)
Salt to taste
Grated Sharp Cheddar
Cashew Nuts

Heat the oil in a saute pan, once hot add the onions & garlic. When they begin to turn golden brown add the cumin & cayenne, cook for a few minutes. Add the red & green pepper and sweat until soft. In a crockpot add the tomatoes, black beans, picante or salsa and the sauted onions & peppers. Salt to taste. Cook on low for 5 or 6 hours, or untilndone.

Serve topped with grated cheddar and cashew nuts.

other sizes: small medium original auto
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