Recipes:
## **Santa Fe Meatless Chili**
**Serves 6**
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### **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
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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.
