Vegetable Chili Con Carne

• Chili Base
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons vegetable oil
• 1 lb lean ground beef
• 1 (28 ounce) can tomatoes
• 8 ounces tomato sauce (optional) or 8 ounces juice (optional)
• 2 1/2 cups cooked beans, drained and rinse
• 1 cup diced green pepper
• 1 cup sliced carrot
• 1 cup corn kernel
• Seasonings
• 5 teaspoons brown sugar
• 4 teaspoons mild chili powder
• 1 teaspoon dried chipotle powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 teaspoon salt
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika (optional)

1. Saute onion and garlic in oil in a large Dutch oven until softened.
2. Add the meat, brown and crumble, drain excess fat.
3. Add the tomatoes with their juice.
4. Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.
5. Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).
6. Add the tomato sauce or juice if the chili is too dry.

chili base, onion, garlic, vegetable oil, lean ground beef, tomatoes, tomato sauce, beans, green pepper, carrot, corn kernel, brown sugar, chili powder, chipotle powder, ground cumin, oregano, salt, coriander, paprika

Taken from www.food.com/recipe/vegetable-chili-con-carne-519648 (may not work)