Vegetable Chili Con Carne

Submitted by QueenOf1211

"Adapted from Jane Brody's Good Food Book - I added some smoked paprika and chipotle chili powder and removed the cloves and allspice. Sometimes I add cocoa powder. The seasoning mix is the key to this chili's flavor, it's deep and rich without being super spicy. If you want it more spicy, use more chipotle chili powder and less regular chili powder, you can also add a jalapeno pepper when you saute the vegetables."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 6-8

ingredients

• Chili Base

• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons vegetable oil
• 1 lb lean ground beef
• 1 (28 ounce) can tomatoes
• 8 ounces tomato sauce (optional) or 8 ounces juice (optional)
• 2 1⁄2 cups cooked beans, drained and rinse
• 1 cup diced green pepper
• 1 cup sliced carrot
• 1 cup corn kernel

• Seasonings

• 5 teaspoons brown sugar
• 4 teaspoons mild chili powder
• 1 teaspoon dried chipotle powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 teaspoon salt
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon smoked paprika (optional)

directions

1. Saute onion and garlic in oil in a large Dutch oven until softened.
2. Add the meat, brown and crumble, drain excess fat.
3. Add the tomatoes with their juice.
4. Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.
5. Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).
6. Add the tomato sauce or juice if the chili is too dry.