3 Tbsp. olive oil
1 large onion, coarsely chopped
6 garlic cloves, chopped
3 141¼2-oz. cans diced tomatoes with the juice
1 4-oz. can diced mild green chilies
3 Tbsp. chili powder
1 Tbsp. ground cumin
2 15-oz. cans kidney beans, drained and rinsed
2 green peppers, cut into 1¼2 inch pieces
1 10-oz. pkg. frozen corn
Heat oil in large pot over medium heat. Add onion and garlic and
sauté for 3 minutes. Add tomatoes with juice, green chilies, chili
powder and cumin. Cook 10 minutes. Add beans, bell peppers and corn.
Simmer mixture until chili is thick stirring occasionally, about 30
minutes. Season to taste. P.S. Freezes great! |
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