Categories: Entre, Not Tried, veggie
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 large green bell pepper, finely chopped
- 4 cups cooked pinto or pink beans (about 1 2/3 cups raw,
- or two 16-ounce cans, drained and rinsed)
- One 28-ounce can crushed tomatoes
- 1 1/2 cups cooked fresh or thawed frozen corn kernels
- One 4-ounce can mild or hot chopped green chiles
- 1 teaspoon dried oregano
- 2 teaspoon good-quality chili powder, more or less to taste
- 1 teaspoon ground cumin
- Salt to taste
Directions
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Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.
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Add the remaining ingredients except the salt. Simmer gently, covered, for 30 minutes, stirring occasionally. Season gently with salt and adjust the other seasonings.
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If time allows, let stand for an hour or so off the heat, then heat through as needed before serving. Serve in bowls.
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Variations and additions:
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For a spicier chili, add one or two seeded and minced jalapeño or other chili peppers or jarred sliced jalapeños to taste. Let the chili simmer for 5 minutes or so after adding the jalapenos. You may want to set aside the portions of those who want to keep their chili mild.
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Pass around a bowl of grated Cheddar-style nondairy cheese for topping individual portions.
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If you’d like a textured chili without the “meaty” sensation, add 1 cup or so cooked quinoa, bulgur, or whole-grain couscous.