Let me be real with you for a moment – my hubs is a true carnivore. He freaks out if he doesn’t have meat in every.single.meal.
No joke. It’s a tad bit annoying and expensive. Thankfully, this is the only meatless meal that my hubs enjoys.
The original recipe is from the cookbook, 100 Days of Real Food by Lisa Leake*, but I have to double the recipe in order to make enough to feed our family. I sometimes even add a little tomato sauce to make the chili last us longer, so keep in mind that the recipe below is double what the original is.
I typically pair this with my skillet cornbread and top it with a little sour cream and of course, cheese. 🙂
- 4 tablespoons olive oil
- 1 cup diced onion
- 2 bell pepper, any color, cored, seeded, and diced
- 1 cup fresh or frozen corn kernels (no need to defrost frozen corn)
- 4 garlic cloves, minced
- 2 28-oz can diced tomatoes with juice
- 2 15-oz can kidney beans, drained and rinsed
- 2 bay leaves
- 4 teaspoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper, or to taste
- Heat the olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes. Stir in the corn and garlic and saute for 1 or 2 minutes.
- Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 minutes and up to 1 hour. The longer it simmers, the better the chili will be.
- Remove the bay leaves, ladle the chili into bowls, and serve with the desired toppings.
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