This thick, zesty chili is loaded with white beans and a colorful confetti of vegetables. As the tomato and stock-based liquid simmers, the beans and chunks of carrots and bell peppers absorb the fragrant mix of spices. You might think that this recipe would appeal only to vegetarians, but we sell plenty of it to meat eaters as well. It’s like a big bowl of spicy beans. Who wouldn't love that? For an entrée, spoon each serving over freshly steamed white or brown rice.
I like my chili full-flavored and zesty, but you can control the heat by adding as much or as little chili powder and Tabasco sauce as you want. This chili is incredibly popular, especially during football season. People come and buy gallons at a time for their playoff and Super Bowl parties.
