dan good chili
(from Hungry Girl)
Ingredients
4 1/4 cups canned tomato sauce
1 cup canned diced tomatoes with green chilies
3/4 cup canned black beans, drained and rinsed
3/4 cup canned red kidney beans, drained and rinsed
1/2 cup canned jalapeno slices, chopped
1 cup canned sweet corn kernels, drained
1 1/2 cups chopped onions
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 3/4 cups chopped carrots
1 1/2 cups chopped portabello mushrooms
1 1/2 tablespoons chili powder
2 teaspoons crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon ground cumin
Optional: salt
Directions
Place the tomato sauce, tomatoes, jalapenos, chili powder, and cumin in a large pod. Stir over low heat. Once mixture is headed, stir in the garlic and continue to cook for about 5 minutes.
Add carrots and continue to cook over low heat. Meanwhile, over medium heat, cook onions, peppers, and mushrooms for 3 to 5 minutes in a large pan with just 1/2 cup of water (and some salt, if desired). The onions and peppers should still be a little crunchy. Using a slotted spoon to drain any excess water, add the veggies to the pot.
Add beans, corn, and Worcestershire sauce to the pot. Mix well. Everything should now be in the pot.
Cook over low heat for about 2 hours, stirring every 20 minutes or so. Chili is done when carrots have lost their crunch.
MAKES 10 SERVINGS
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