Here’s a great chili recipe with a great story that I couldn’t pass up. It’s super easy to make, ready in a few minutes, and flavorful and satisfying to everyone. It would be a good standby at any casual gathering. You’d probably be pretty popular if you served this on Superbowl day or on any game day.
This Chili’s Story (told by the family’s daughter) “Delicious bean, tomato & corn chili, adapted from a recipe which used to contain meat, but our family then became vegetarians! Lots of spice and flavor, not for those into mild foods. This is a fast & easy recipe, and you can experiment with more & different types of spices to tune it to your liking. My father has been making it for about 20 years now, and it is still awesome every time I eat it!”
1 large yellow onions, chopped
1 tablespoon vegetable oil
4 garlic cloves, diced (garlic powder works too)
1 (15 ounce) cans red kidney beans
1 (15 ounce) cans black beans
1 (15 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
1 (4 ounce) cans diced green chilies
1 (10 -16 ounce) bags frozen corn kernels
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cajun seasoning (optional)
1 dash ginger
In a large pot, sauté onion in vegetable oil until almost clear. Add garlic and sauté for 30 seconds.
Add all cans of beans, tomatoes & chilies, with their juices, to the pot.
Add corn & spices to the pot. Stir well.
Simmer on low for 15-20 minutes.
Add spices to taste.
Enjoy w/corn tortillas or over a bed of brown rice.
Prep Time: 15 mins
Total Time: 35 mins
Serving Size: 1 (336 g)
Calories from Fat 40 10%
Total Fat 4.4g 6%
Saturated Fat 0.6g 3%
Cholesterol 0.0mg 0%
Sodium 562.5mg 23%
Total Carbohydrate 71.9g 23%
Dietary Fiber 20.5g 82%
Sugars 7.6 g 30%
Protein 20.5g 41%