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

Steps

1. 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.
2. Add bell pepper; cook until vegetables are tender, 5 - 7 minutes. If the bottom of the pan begins to scorch, add a little water.
3. 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.