Spicy Veggie Chili
By: Diana Ross Co-Founder of Breast Cancer Yoga
The cold has finally come and the the thought of Chili with corn bread sounds perfect. I got to use my frozen CSA peppers and tomatoes. Then added some organic corn to tailor it to meet my taste buds. Great results: my son had three helpings which was the ultimate approval, and compliment.
1 Tbsp. olive oil
2 medium onions, chopped @ 1 cup
3 large garlic cloves, minced @ 1 tbsp.
1 green pepper, chopped
1 red pepper, chopped
1 fresh jalaleno pepper, finely chopped or 2 Tbsp, chopped canned hot peppers
(jalapeno or green chilies)
1 28 oz. can organic tomatoes
1 15 oz. can organic tomato puree
1 bag of organic frozen corn
1/2 tsp. ground coriander
1/4 tsp. whole cloves or generous pinch of ground cloves
1/4 tsp. ground allspice
2 Tsp. oregano
2 Tbsp. brown sugar
2 Tbsp. chili powder
2 Tbsp. ground cumin
2 cups kidney or pinto beans
- Heat oil in large skillet and saute’ onions, garlic, green and red peppers and jalapeno pepper until softened.
- Add tomatoes plus puree, corn, coriander, cloves, allspice, oregano, brown sugar, chili powder, cumin and beans and simmer for 30 minutes.
- While cooking veggie chile prepare rice and serve. Bon Appetite’
About Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at firstname.lastname@example.org if you have questions.