Sunday, January 19, 2014

Veggie Mushroom Chili

Ingredients
1 tablespoon canola oil
1/2 onion, chopped
1 cup small chopped carrots
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 stalk celery, chopped


1 1/2 Tablespoons steak seasoning 
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 Tablespoon dried oregano
1 Tablespoon dried basil
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
2 Tbs tomato paste

8 oz chopped white button mushrooms 
(I finely chopped stems and sautéed with veg)
1 (28 ounce) can crushed tomatoes, 1 can water
1 (14.5 ounce) can diced tomatoes 
1 Tablespoon Worcestershire sauce 
1 small can green chiles
2 Tablespoons white sugar
1 can kidney beans, drained 
1 can sweet corn, drained 
S & P to taste

Directions
  1. Heat oil in a large saucepan over medium heat. Saute all vegetables (except shrooms) with steak seasoning, until tender. 
  2. Add remaining spices, garlic and tomato paste, sauté, stirring frequently, for 1-2 minutes.
  3. Add crushed tomatoes, water, diced tomatoes, Worcestershire sauce and green chiles. Bring up to a boil, add sugar, beans mushrooms and corn. 
  4. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Add S&P to taste.