Eat-the-bowl Rainbow Chili

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons oil (for frying, i use olive oil)
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 2 carrots, peeled or scrubbed,sliced thin
• 2 stalks celery, sliced thin
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb lean ground turkey, ground chicken or 1 lb ground beef
• 1 (28 ounce) can diced tomatoes
• 3/4 cup frozen corn or 3/4 cup canned corn
• 4 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 (19 ounce) can kidney beans or 1 (19 ounce) can red kidney beans (drained and rinsed)
• 4 large crusty rolls
• 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

Recipe

• 1 in a saucepan, heat oil over medium-high heat, then cook red and green peppers, carrots, celery, onion and garlic for about five minutes, stirring often, until softened.
• 2 add the meat (either ground turkey, chicken, or beef) and cook until no longer pink (about 3 minutes or so).
• 3 stir in tomatoes, corn, chili powder, salt, cumin, oregano and pepper and bring to a boil.
• 4 reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes or so.
• 5 stir in beans and cook uncovered for 15 minutes, stirring every 5 minutes.
• 6 cut out wedge along the top of each roll and pull out some of the inside to hollow out a"bowl" with side at least 1/2" thick.
• 7 spoon chili in the"bowl" and sprinkle with your choice of cheese.