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Soups - Vegetable Chili

  • 1 1/2 cups chopped onion
  • 1 1/4 cups chopped green pepper
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 2 (16-ounce) cans Mexican-style tomatoes
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2teaspoon ground red pepper
  • 1 (16-ounce) can pinto beans
  • 1 (16-ounce) can kidney beans

Saute first four ingredients in oil in a large Dutch oven until tender. Add tomatoes, chili powder, cumin, and red pepper.
Pour pinto beans in a blender and blend until smooth. Add to tomato mixture with remaining can of beans. Bring to a boil; reduce heat and simmer for 30 minutes, uncovered, or until chili reaches the desired consistency.
Note: Cooking longer improves the flavor.
Submitted By: Linda C. Happney
Knox Farmers Co-op
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