Vegetable Chili Con Carne - cooking recipe

Ingredients

1 c. chopped onion
2 tsp. minced garlic
2 tsp. vegetable oil
1 lb. lean ground beef
1 (28 oz.) can tomatoes (in puree)
2 1/2 c. cooked kidney beans
1 or more jalapeno peppers, chopped
1 c. diced green peppers
1 c. sliced carrots
1 c. diced celery
1 c. corn kernels (fresh or frozen)
5 tsp. brown sugar
5 tsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. oregano leaves, crumbled
1/2 tsp. salt
1/2 tsp. coriander
1/8 tsp. ground cloves
1/8 tsp. ground allspice

Preparation

In large heavy skillet, saute onion and garlic in oil until vegetables are soft.
Brown meat and add.
Drain fat.
Add tomatoes and puree and all seasonings.
Heat mixture until bubbly. Reduce heat; cover the pan and simmer the chili for about 30 minutes.
Add kidney beans, jalapeno peppers, green peppers, carrots and celery.
Simmer, covered, about 20 minutes.
Add corn to pot after ten minutes.