posted by Meryl 07-23-102 12:04 AM
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 (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces
1 (10-ounce) package frozen corn kernels or 1 (15-0z) can
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 1 hour. Season to taste with salt and pepper.
Serves 6.
Bon Appétit