Cowboy Bean and Corn Chili
Description
Make a great, tasty vegetarian and gluten-free chili and make everyone happy. Serve with a side salad and cornbread, if desired.
Ingredients
16 oz. can kidney beans, drained and rinsed
15.5 oz. can cannellini beans or Great Northern Beans, drained and rinsed
1 T. canola oil
3 garlic cloves, minced
2 c. chopped onion
1 c. diced red bell pepper
28 oz. can crushed tomatoes
15 oz. can whole kernel corn, drained
1 c. water
3 t. ground cumin
2 t. chili powder
1/4 t. curry powder
1/3 t. ground cinnamon
optional toppings: sour cream, Cheddar or Mexican blend cheese, chopped green onions
Directions
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Heat oil in a large saucepan or Dutch oven over medium heat. Add garlic; cook until golden, about 1 minute. Raise heat to medium-high; add onion; cook until softened, about 5 minutes.
Add bell pepper; cook until vegetables are tender, 5 - 7 minutes. If the bottom of the pan begins to scorch, add a little water.
Stir in tomatoes, all beans, corn, water, cumin, chili and curry powders and cinnamon. Bring mixture to a boil; reduce heat; simmer, covered, 20 - 25 minutes.
Serve and top with optional toppings, as desired.
10 servings.