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Ingredients
10 servings
2 tablespoonsOil
1onion
large, diced
6 clovesgarlic
finely minced
2 ½ tablespoonschili powder
more will be spicier
2 tablespoonscumin
1 teaspoonoregano
2 teaspoonschili flakes
the more chili flakes the spicier it will be
1red bell peppers
diced, male
2green bell pepper
diced, male
1poblano pepper
diced
30 ouncescans of black beans
drained and rinsed
30 ouncesdark red kidney beans
drained and rinsed
2 cupfrozen corn
you could use fresh but frozen is easy and works great
2 teaspoonsSalt
to taste
84 ozcrushed tomatoes
3 - 28 ounce cans of whole crushed tomatoes are best
sour cream
Optional toppings
cheddar cheese
cilantro
avocados
or green onion
Instructions
Step 1
Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add chili powder, cumin, oregano, and chili flakes and stir for about 30 seconds.
Step 2
Add the peppers and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
Step 3
Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
Step 4
Generously salt to taste.
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