H.G's Dan-Good Chili

1.5 tbsp Chili powder
1.0 tsp Cumin seed
1.8 cup, chopped Carrots, raw
1.5 cup, pieces or slices Mushrooms, fresh
4.4 cup Tomato Sauce
1.0 cup Tomato Sauce, with onions, green peppers, and celery
3.0 cup Beans, pinto
1.0 cup Del Monte Diced Tomatoes, No Salt Added
2.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
2.0 serving Veggie - Chopped Garlic - Canada Garlic Inc Brand
2.0 serving 1 cup onion chopped
1.0 cup Libbys Whole Kernel Sweet Corn

In a large nonstick pot, mix tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, and cumin. Set heat to low. Once mixture is hot, add carrots and garlic. Stir and continue to cook for about 5 minutes. Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Add onion, mushrooms, peppers, 1/2 cup water and, if you like, a few dashes of salt. Cook and stir until veggies have slightly softened, about 5 minutes. Using a slotted spoon to drain any excess water, transfer veggies from the skillet to the large pot. Add corn and beans to the pot as well. Mix thoroughly. Cook over low heat for about 2 hours, stirring every 20 minutes or so, until all veggies are tender. Serve it up! MAKES 10 SERVINGS Serving Size: 10-1cup servings

Number of Servings: 10.0

Recipe submitted by SparkPeople user DEBBEV.