A hearty chili with lots of beans and veggies

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Name: Opening Day Chili
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 14
Cuisine: American
Ingredients: 1 pound Finely chopped onions (1 large); 3 tablespoons Extra virgin olive oil; 6 ounces Celery chopped (about 4 stalks); 3 ounces Green jalapeno pepper (about 2 large, seeded); 10 ounces carrot (2 large, chopped); 4 cloves garlic minced; 3 tablespoons ancho chili powder; 1 tablespoon smoked paprika; 2 teaspoons cumin; 2 tablespoons Dried oregano Mexican; 2 tablespoons cocoa powder Penzey's Natural High Fat; 1 teaspoon black pepper (40 twists); 25 ounces chopped tomatoes Pomi; 3 cups Low sodium chicken broth; 1 1/2 cups kidney beans; 1 1/2 cups cannelli beans; 1 1/2 cups garbanzo beans; 1/2 cup red lentils, dried; 1 teaspoon liquid smoke; 2 teaspoons beef bullion

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INGREDIENTS

1 pound Finely chopped onions ; (1 large)
3 tablespoons Extra virgin olive oil
6 ounces Celery chopped ; (about 4 stalks)
3 ounces Green jalapeno pepper ; (about 2 large, seeded)
10 ounces carrot ; (2 large, chopped)
4 cloves garlic ; minced
3 tablespoons ancho chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
2 tablespoons Dried oregano ; Mexican
2 tablespoons cocoa powder ; Penzey's Natural High Fat
1 teaspoon black pepper ; (40 twists)
25 ounces chopped tomatoes ; Pomi
3 cups Low sodium chicken broth
1 1/2 cups kidney beans
1 1/2 cups cannelli beans
1 1/2 cups garbanzo beans
1/2 cup red lentils, dried
1 teaspoon liquid smoke
2 teaspoons beef bullion

Servings

INSTRUCTIONS

In a large stockpot, heat the oil and then add the onions, celery and jalapeño. Sauté until onions begin to turn translucent. Add garlic and carrots and sauté another minute or two.. Add spices and cocoa and cook over medium heat for a minute or two, until fragrant. Add tomatoes, stock, beans and lentils, and liquid smoke, and bring to a low boil. Turn down to low and simmer for a few hours, stirring occasionally

NOTES

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Opening Day Chili

1 pound Finely chopped onions (1 large)
3 tablespoons Extra virgin olive oil
6 ounces Celery chopped (about 4 stalks)
3 ounces Green jalapeno pepper (about 2 large, seeded)
10 ounces carrot (2 large, chopped)
4 cloves garlic minced
3 tablespoons ancho chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
2 tablespoons Dried oregano Mexican
2 tablespoons cocoa powder Penzey's Natural High Fat
1 teaspoon black pepper (40 twists)
25 ounces chopped tomatoes Pomi
3 cups Low sodium chicken broth
1 1/2 cups kidney beans
1 1/2 cups cannelli beans
1 1/2 cups garbanzo beans
1/2 cup red lentils, dried
1 teaspoon liquid smoke
2 teaspoons beef bullion

In a large stockpot, heat the oil and then add the onions, celery and jalapeño.  Sauté until onions begin to turn translucent. Add garlic and carrots and sauté another minute or two..  Add spices and cocoa and cook over medium heat for a minute or two, until fragrant.  Add tomatoes, stock, beans and lentils, and liquid smoke, and bring to a low boil.  Turn down to low and simmer for a few hours, stirring occasionally

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 14 Servings

Calories: 139
Calories from Fat: 27 (19%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 327.2mg		11 %
Potassium 504.4mg		13 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 18.2g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 139

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