Purely Elizabeth | Veggie Chili with Skillet Baked Corn BreadPurely Elizabeth.

Veggie Chili with Skillet Baked Corn Bread

October 2014

Eat, Recipes, Uncategorized

Warm up by the fireside with this mouthwatering dish. Packed full of flavor, it is perfect for fall and making for your friends!

Chunky veggie chili loaded with goodness. Perfect to warm up by the fireside with.

Chunky veggie chili loaded with goodness. Perfect to warm up by the fireside with.

…Veggie Chili with Skillet Baked Corn Bread…

Ingredients: 

1/3 cup olive oil

2 cups mushrooms

1 cup chopped red peppers

1 cup chopped carrots

2 cups chopped onions

3 garlic cloves, minced

1 tsp red pepper flakes

1 tsp cumin

2 1/2 tbsp canned green chilies

2 tsp chili powder

1 QT tomato juice or more if needed

1 cup cooked brown rice

1 15oz can diced tomatoes

1 20 oz can kidney beans

3 tbsp tomato paste

Directions

Heat olive oil in large pot over medium high heat; add mushrooms, red peppers, carrots, onion, garlic and spices. Cook for 7 minutes. Ad remaining ingredients – tomato juice, brown rice, diced tomato, kidney beans, and tomato paste. Bring to a boil and stir. Reduce the heat and simmer 20 minutes uncovered. Add Salt to taste

Click on the photo above for the Skillet Corn Bread recipe.