Kitchen Sink Chili

This recipe is very versatile, and can easily be adapted for your tastes, its got everything but the kitchen sink. Feel free to experiment with different kinds of vegetables. Carrots, mushrooms, peppers, celery, corn, spinach, zucchini, butternut squash… so many possibilities. It makes quite a bit, but it freezes beautifully and makes for quick lunches or dinners.

Ingredients

1 1/2 lbs    Ground meat (beef, turkey, chicken - could try a combination)

1               Onion, large - chopped

3              Garlic cloves, minced

5             Celery ribs, sliced

2             Green peppers, chopped

2 tbsp     Chili powder

2 tsp        Cumin powder

2 tsp        Oregano, dried

1 can        Black beans, drained and rinsed

1 can        Red kidney beans, drained and rinsed

1 can        White kidney beans, drained and rinsed

1 can        Corn, drained and rinsed (or 1 cup frozen corn)

1 can        Diced tomatoes (14oz/398ml)

1 cup        Water (could use chicken/beef broth)

                Salt and pepper, to taste

1 tsp        Cayenne (optional)

Toppings

Shredded cheddar cheese, lime juice, cilantro, sour cream, guacamole, hot sauce

Instructions

1. In a large pot over medium - high heat, brown meat.
2. Add onion and garlic and cook for 2 minutes.
3. Add in celery and green pepper and cook an additional 3 mins
4. Add in spices, beans, corn, tomatoes and water and stir well
5. Turn heat down to low - medium and cooked covered for 15 minutes 
6. Add salt, pepper and cayenne (if desired)
7. Portion out and add desired toppings
8. Enjoy!

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