Vegetable Bean Chili

  1. Chili Ingredients:
    2 tablespoons LAND O LAKESĀ® Butter
    2 medium (1 cup) carrots, finely chopped
    1 medium (1/2 cup) onion, chopped
    1 medium (3/4 cup) green or red bell pepper, chopped
    2 teaspoons finely chopped fresh garlic
    1 (14 1/2-ounce) can chili-style diced tomatoes
  2. 1 (15-ounce) can hot chili beans
    1 (15.5-ounce) can kidney beans
    1 (14 1/2-ounce) can vegetable broth
    1 cup vegetable tomato juice
    1 tablespoon chili powder
    Topping Ingredients:
    LAND O LAKESĀ® Cheddar Cheese, shredded, if desired
  1. Melt butter in 4-quart saucepan until sizzling; add carrots, onion, green pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
  2. Add all remaining ingredients except cheese. Continue cooking until mixture comes to a boil (5 to 8 minutes).
  3. Reduce heat to low. Cook, stirring occasionally, until heated through and flavors are blended (5 to 8 minutes).
  4. To serve, top each serving with shredded cheese, if desired.
  5. Makes 16 servings
  6. Recipe by Land O Lakes, Inc.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases