My very own chili recipe with Italian, Mexican, and Indian flavors. Topped with fresh ingredients and enjoyed hot.
1 onion chopped, finely
1 bell pepper (any color) chopped, finely (optional)
1 large carrot chopped, finely
2 celery chopped, finely (optional)
1 tbsp garlic (about 3 cloves)
1 tbsp garam masala (more or less)
1 packet McCormick Burrito or Enchilada Seasoning
16 oz pasta sauce (your favorite)
12 oz canned black beans (drained and rinsed)
12 oz canned kidney beans (drained and rinsed)
6 oz corn (optional but steam before using to prevent a crunch)
10 oz stock/broth of choice
1 tbsp sugar
red chili powder
oil
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