Even my husband requests this no meat chili! Great on a cold night, game night or just when you need a hot dinner on the table in about 35 minutes all from your pantry!
** When red peppers go on sale, I buy a bunch and roast them (either on the grill or in the oven or right on top of the gas burner), peel off the blackened skin, quarter and seed and freeze. Then, whenever I need roasted peppers for a recipe I have some on hand. If I don't have a fresh pepper in the house, I will use one of my roasted peppers, though not jarred ones as they are packed in oil.
1 tablesppon olive oil
1 medium onion, chopped
1 sweet red pepper, cored, seeded and chopped **
2 cloves of garlic, finely chopped
1 Tablespoon chili powder (My husband doesn't like it too hot so I use about 1 teaspoon of chipotle chili powder)
2 teaspoons ground cumin (I use about 1 teaspoon - adjust for your level of spice!)
1 can fire roasted diced tomatoes-28 oz
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1/4 teaspoon salt
Heat oil in a medium size nonstick dutch oven over medium heat. Add onion and red pepper, cook stirring for about 4 minutes, add garlic and continue to cook for 2 more minutes. Add chili powder and cumin, stir for about 1 minute. Add tomatoes, cook until heated through. Add beans, corn and salt. Simmer for about 20 minutes. Enjoy! Can be served over a baked potato, with pita chips or plain. Enjoy!!!
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