What's For Dinner Wednesday!

Today I felt like doing something different, I LOVE chili. LOVE and as long as I have a huge container of antacids on hand I can eat some! Here is a good hearty vegetable Chili, Helps me to get the family to eat a ton of vegetables... as they wouldn't otherwise.

Ninja's Totally Vegetable Chili

Stuff I Use:
3 tablespoons olive oil
2 large onions, diced
2 small zucchinis, chopped
1/3 jalapeno pepper, chopped (you can add more if you like a l
2 green bell peppers, chopped
2 red bell peppers, chopped
2 large garlic cloves, chopped
1 small sweet potato, peeled and chopped
3 tablespoons mild chili powder
1 tablespoon ground cumin
1 teaspoon sweet smoked paprika
28 oz can plum tomatoes
1 cup water
1 packed tablespoon brown sugar
1 1/2 teaspoons kosher salt
15 oz can kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can corn, drained
1 1/2 cups frozen baby lima beans



Do This To Make It:

1. In a large, heavy pot over medium-high heat, warm the oil. Add the onion and saute it until it begins to brown, takes about 5 minutes. Add the zucchini, bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables soften, usually about 10 minutes. Add the sweet potato, chili powder, cumin and paprika and cook, stirring, for about 3 minutes. Add the tomatoes, water, brown sugar and salt and bring to a simmer.

2. Partially cover the chili and simmer over medium-low heat, stirring occasionally, for 45 minutes. Add the kidney and black beans and simmer for 15 minutes more. Stir in the corn and lima beans and simmer until heated through.



Serve with a garnish of Chopped Red Onion, Cilantro, Sour Cream and TONS of cheddar Cheese! I also serve this with my homemade garlic bread and a spinach Salad! Enjoy!