This hearty chili is a healthy, vegetarian alternative to traditional chili recipies. It tastes great as a side dish or full meal and has a consistency that confirmed meat-eaters will even like.
2 cups chopped sweet Vidalia onion.
2-3 cloves crushed garlic.
2 large tomatoes chopped (or 1, 29-oz. can diced tomatoes).
4 stalks chopped celery.
1 small can corn (or frozen kernels).
1 green pepper chopped.
2, 1-lb. cans red kidney beans.
1 can white northern beans drained.
3 tablespoons olive oil.
3 tablespoons chili powder.
2 teaspoon. ground cumin.
1 teaspoon. paprika.
1 teaspoon. oregano.
1 teaspoon. salt (or salt substitute).
1 teaspoon. cayenne pepper.
1 can (non-light) beer.
1 cup vegetable stock.
½ cup ground flax seed (more can be added during cooking depending upon desired consistency).
No nutrition information available
Prepare in a slow cooker or large soup pot.
Cook on low for 8-10 hours or high for 5-6 hours (per your crockpot instructions).
Adjust time for stove top cooking. The exact amount of vegetables will depend on the size of the container (amounts listed are for estimated proportions).