Vegetable Chili Con Carne - cooking recipe

Ingredients

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)

Preparation

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