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Chili-Chili-Chili!
by Danielle Helsel
serves: 8
 
Ingredients:
  1 Tbsp   Olive Oil
  1/2 Med.   Onion, Chopped
  2   Bay Leaves
  1 tsp   Ground Cumin
  2 Tbsp   Dried oregano
  1 Tbsp   Salt
  2   Celery Stalks, Chopped
  2   Green Bell Peppers, Chopped
  2   Jalepeno Peppers, Chopped
  3   Cloves Garlic, Chopped
  2 4 Oz Cans   cans chopped green chile peppers, drained
  24 oz   Ground Beef, or vegetarian Beef, Crumbled
  3 24 oz. Cans   whole peeled tomatoes, crushed
  1/4 Cup   chili powder
  1 Tbsp   ground black pepper
  2 15 Oz Can   kidney beans, drained and rinsed
  1 15 oz. Can   whole kernel corn, drained
Directions:
  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the beef crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.