Friday, May 4, 2012

Vegetable Chili

  • 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 
  • 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. 
My Notes:
  • I used canned low-sodium black beans instead of kidney beans and I rinsed them very well because I think the goop in the can is gross. 
  • I also thought this needed a little more liquid (maybe because I rinsed off the goop). I had another 14-ounce can of chopped tomatoes and added about 3/4th of the can when I added the bell peppers, beans, and corn. (I may substitute squash or zucchini for the extra liquid when I make this dish again).
  • I also added a tablespoon of crushed red pepper flakes when I added the beans, corn, and bell peppers.
  • I didn't have 10-ounces of corn; I used about 8-ounces.