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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I came up with this recipe one night when I was looking for something a) healthy b) fast and c) spicy for dinner. It's quick, yummy and was big hit when I made it for a family dinner. Hope you enjoy it! Ingredients:
olive oil |
1 cup frozen peppers and onions |
1 tablespoon of minced garlic |
1 (28 ounce) can tomato sauce (i didn't use the entire can, but i guess this depends on how think or thin you like your chili!) |
2 (8 ounce) cans diced tomatoes |
1 (4 ounce) can diced green chilies |
1 (1 1/4 ounce) packet taco seasoning (you choose the spice level, mild or hot) |
1/2 teaspoon chili powder |
1 tablespoon ground cumin |
1 (8 ounce) can kidney beans |
1 (8 ounce) can black beans |
1 (8 ounce) can chickpeas |
1 cup frozen corn |
salt and pepper |
Directions:
1. Heat a few tablespoons of olive oil in a large pot. Fry the onions/peppers, and garlic for about 5 minutes.
2. Add the diced tomatoes, sauce, green chili’s, taco seasoning, chili and cumin powder.
3. Bring to a boil, and then add all the beans.
4. Cook for 25 mins on medium flame.
5. Add corn and cook for another 5 minutes.
6. Serve with shredded cheddar cheese and/or sour cream.
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