Cherry Tomato Chilli

Autumn calls for big pots of warming chilli! This recipe is filled with Farm Fresh veggies adding fresh flavours to this classic winter warmer. Make a big pot and freeze it in smaller portions for easy dinners later in the season.

Cherry Tomato Chilli

1 pound ground beef

1 C yellow onion*, chopped

4 garlic* cloves, minced

1/2 bell pepper*, chopped

1 celery stalk*, chopped

1 medium carrot*, chopped

18 cherry tomatoes*, chopped

3/4 C tomato sauce

1/2 C water

1 T chili powder

2 t cumin

1 t each oregano* & coriander

1/8 t cinnamon

dash cloves (powder)

Salt & pepper to taste

3 C cooked black or kidney beans, rinsed and drained

1 T lime juice

3 T cilantro*, chopped
Place beef in large pot & begin browning. Add in the veggies & stir to cook for 2-3 min.

Add tomatoes, tomato sauce, water, spices & beans.

Bring the pot to a bubble, lower heat to a simmer. Cover pot & cook chili, 30-90 min.

Add lime juice and cilantro. Season to taste. Let simmer uncovered 10-15 min to thicken, if desired.

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