All Hallow’s Chili

barns-crisscross

Hearty late October supper for 8+

In a large stock pot brown in a little olive oil on medium high flame:

1 vidalia onion, chopped
1 red onion, chopped
Season with garlic powder, ground pepper, salt to taste. Stir.

Add:

1 lb. ground chuck
Brown and stir. Season with more salt, pepper, garlic power.

Add:

2 yellow bell peppers, cleaned and julienned
3 chili peppers of your choice, cleaned and julienned
Brown and stir. Season with salt, pepper.

Add:

2 small zucchini cubed
Brown and stir. Season with garlic powder.

Add:

2 8 oz. cans low sodium black beans
2 8 oz. cans low sodium red kidney beans
Stir.

Add:

1 can Cento whole tomatoes
Stir and break up tomatoes with a wooden spoon. Stir.
Season with 4 tsp. ground cumin and 1 tsp. cayenne

Add:

1 jar hot salsa
2 cups roasted corn (optional)

Stir. Bring to boil. Then turn to low light and simmer uncovered for 2-3 hours, stirring occasionally.

Serve in a bowl with tortilla chips, or over rice, and/or topped with jack cheese.

 

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