A few weeks ago we had a cold wave here in Durham, now it is in the 60s and sunny. The cool weather inspired me to make chili, and I soon made this recipe again for my dear friends Dori and Dave after the arrival of their lovely daughter Abigail. This recipe makes a ton of chili, and freezes well. Enjoy!
Kitchen Sink Chili
Makes many servings for continued enjoyment.
1 Large Onion
2 cloves Garlic, minced
2 Tb Olive oil
2 Large Carrots
1 Cup Corn, frozen
2 28 oz. Cans of Tomatoes, whole or diced
2 15 oz. Cans of Red Kidney Beans
3 Cups Vegetable Stock or water
Any other veggies you have hanging around (i.e. potatoes, peppers)
1/16 Tsp Cayenne, use more or less depending on your desired spiciness (I can only handle mild- eg. mild salsa is spicy for me)
2 Tsp Chili Powder
Salt and Pepper, to taste
1. In a large soup pot, saute onion and garlic in olive oil until tender. Add chili powder and cayenne.
2. Add carrots, tomatoes, kidney beans, stock (or water) and other veggies and bring to a boil. Once boiling, turn heat down to simmer.
3. When vegetables are tender, add corn and continue cooking until tender. Season to taste with salt and pepper (Note if your tomatoes are salted, you probably won’t need to add more salt).
4. Serve with sour cream and cheddar, and diced scallions if you have them!