Recipe: Deanna Minich’s Earthy Chili

Ingredients:

1Tbsp. olive oil

1medium onion, chopped

4 cloves garlic, minced

Half pound mushrooms, chopped

2 15-oz. cans pinto or kidney beans, including liquid

1 red bell pepper, chopped

2 cups cauliflower pieces

2 carrots, scrubbed and chopped

28-oz. can plum tomatoes, with juice

2 Tbsp. tomato paste

3 Tbsp. red wine vinegar or red wine

1 cup tomato juice

1 Tbsp. ground cumin

2 Tbsp. chili powder

1tsp. paprika

Salt and pepper to taste

Directions:

In large soup pan, over medium heat, sauté onions and garlic in the olive oil until onions become yellow and soft, about 5 minutes. Add mushrooms, and sauté another 5-10 minutes. Stir in remaining ingredients and bring mixture to a boil. Reduce heat to simmer. Cover and cook, stirring occasionally, until vegetables are tender, about 50 minutes. Serve hot.

Serves 8



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