Recipes:
Santa Fe Meatless Chili
INGREDIENTS
* 1 tablespoon butter or margarine
* 1 medium onion, chopped
* 1 cup chopped green onions, divided
* 2 stalks celery, chopped
* 1/2 green bell pepper, chopped
* 1 clove garlic, minced
* 2 tablespoons chili powder
* 1 (15-ounce) can corn, drained
* 1 (15-ounce) can stewed tomatoes
* 2 (16-ounce) cans chili beans
* 3 large carrots, sliced
* 4 small potatoes, peeled, coarsely chopped
* 2 cups water
* 1/2 cup shredded Cheddar cheese
**SERVES:** 6
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MAKE AHEAD
The leftovers from this dish will make a great second meal if reheated and served over rice. Add more spice with picante sauce or jalapeños.
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VARIATION
Meat lovers can add **1 pound cooked ground beef or turkey** to make this a hearty chili.
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DIRECTIONS
**1.** Melt butter in a large saucepan over medium heat; add onion, **1/4 cup green onions**, celery, bell pepper and garlic.
**2.** Add chili powder to saucepan; stir. Cook vegetables, stirring frequently, over medium heat for about 5 minutes.
**3.** Add corn, tomatoes, beans, carrots, potatoes and water to saucepan; stir. Simmer, covered, for about 30 minutes or until potatoes and carrots are tender.
**4.** Ladle chili into soup bowls. Sprinkle each serving with Cheddar and remaining green onions.
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Make It Quicker
* Use a food processor to chop the vegetables and save on preparation and cleanup time.
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