Betty's Hot and Spicy Vegetable Chili Recipe.

Betty's Hot and Spicy Vegetable Chili Recipe. Video Clips. Duration : 10.73 Mins.

In this video, Betty demonstrates how to make her Hot and Spicy Vegetable Chili recipe. On a cool fall day, this chili will warm your stomach and your heart—and its a great recipe to turn to during the cold, bleak days of winter! I warn you—it is *very* spicy! Ingredients: 2 tablespoons vegetable oil 1 ½ cups chopped onion 2/3 cup chopped green bell pepper (You may use 1 1/3 cups green pepper [approximately 1 large pepper] and omit the red pepper, if desired.) 2/3 cup chopped red bell pepper ½ cup chopped celery 1 clove garlic, minced (2) 14.5 oz. cans diced tomatoes, undrained 2 tablespoons chili powder 2 teaspoons ground cumin ¼ teaspoon ground red pepper (I used ½ teaspoon ground red pepper in the video, but it was *very* hot! We liked it that way, but I think it would be better for most people to start with a smaller amount—or omit it, if you dont care for hot chili!) (2) 15 oz. cans pinto beans, undrained and divided Place 2 tablespoons vegetable oil in a large, deep saucepan. Add 1 ½ cups chopped onion, 2/3 cup chopped green bell pepper, 2/3 cup chopped red bell pepper, ½ cup chopped celery, and 1 clove of minced garlic. Saute, until tender. Add (2) 14.5 oz. cans diced tomatoes, 2 tablespoons chili powder, 2 teaspoons cumin, and ¼ teaspoon ground red pepper. Empty a 15 oz. can of pinto beans into the container of an electric blender, and blend beans until smooth. Add to tomato mixture, along with remaining can of pinto beans. Bring to a boil over medium heat. Reduce ...

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