CLEVELAND — Who says you can't have chili when it's 50 degrees out? To make it even lighter, the Cleveland Central Kitchen is whipping up a batch with no meat. So no matter the weather (although we know how much it changes!) this is a recipe you can enjoy any time.
Here's how to make it:
Ingredients:
- Peppers: 2 cups
- Celery: 1 cup
- Carrots: 1 cup
- Mushrooms: 1 cup
- Onion: 1 medium
- Garlic: 2 tbsps
- Tomatoes: ⅓ can
- Chipotle pepper paste: 1 tsp
- Kidney beans: 1 can
- Black beans: 1 can
- Salt to taste
- Cumin: 1 tbsp
- Red Pepper: 1 tbsp
- 1: tbsp
- Pope’s Bloody Mary Mix: 1 cup
- Killik’s Hot Sauce: to taste
- Firehouse Pineapple Habanero Salsa: 1 tbsp
Steps:
- Heat the oil
- Add the onions and spices | Sautee 3 minutes
- Add carrots and celery | Sautee 3 minutes
- Add peppers and mushrooms | Sautee 3 minutes
- Add garlic, tomatoes and chipotle pepper paste
To get any of the above ingredients, visit the Central Kitchen's Love Local Collective site.
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