Park City Chili

Ingredients:

• 1 tablespoon vegetable oil
• 1/4 cup frozen onion, diced
• 1/4 cup frozen carrots, diced
• 1/4 cup frozen celery, diced
• 1/4 cup frozen green or red pepper, diced
• 1 tablespoon garlic, minced
• 3 cups canned pinto beans, drained (USDA reduced sodium)
• 1 1/2 cups canned diced tomatoes, with liquid (USDA reduced sodium)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 cups water
• 1/3 cup Corn grits (quick dry)

Directions:

1. In a large stockpot, saute onions, carrots, celery, and bell pepper in vegetable oil for about 10 minutes or until onions are translucent.
2. Add garlic and saute for an additional 1-2 minutes.
3. Add beans, tomatoes, spices, and water and bring to a boil.
4. Reduce heat and simmer for 30 minutes or until vegetables are tender.
5. Add grits and cook over low heat for 3-5 minutes.
6. CCP: Heat to 165° or higher for at least 15 seconds.