What you'll be getting:

Veggie Chili

Cook them on high heat for 5 minutes. 

Per Serving

1 c sauce (tomatoes, onions, garlic, peppers, mushrooms, grape seed oil, salt, pepper, chili powder, cumin)

100 g onions and peppers

100 g beans (black beans, red kidney, pinto mixture) 

2 T hot sauce (optional depending on how spicy you like your chili) 

1 oz corn tortilla chips (not shown) 

Equipment needed: 1 pot

Start heating your onions and peppers in a pot large enough to hold all of your ingredients. 

After 5 minutes, add the tomato sauce. Lower to a medium heat (I cooked on #6). Cover and set a timer for 25 minutes. 

When the timer has 10 minutes remaining, add the beans to the chili. Leave the chili uncovered for the remaining cook time. 

When the timer goes off the chili will be ready. From start to finish this dinner takes 30 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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