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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Even better over rice. Top it with sour cream and grated cheddar cheese. Ingredients:
3 tablespoons olive oil |
1 large onion, coarsely chopped |
6 large garlic cloves, chopped |
3 14 1/2-ounce cans diced tomatoes in juice |
1 4-ounce can diced mild green chilies |
3 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
2 15- to 16-ounce cans kidney beans, drained |
2 green bell peppers, cut into 1/2-inch pieces |
1 10-ounce package frozen corn kernels |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.
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