Recipe by justcallmetoni
My own creation that has been in the making for years. A full and hearty dish the blows the chill of fall or winter away. Pair this with white or brown rice for a nutrtionally balanced meal. Where's the beef? Who knows and you won't care.
Top Review by Cassidyondra
Great recipe, thank you for posting. I had to take pep-to bismol the second time I had it. I also added green pepper, red hot, and ate it with Fritos on top for some crunch. Colors were great together, and I have never had anything like this before.
- 1 large sweet onion, diced
- 1 green pepper, diced
- 2 cloves garlic, chopped
- 1 small jalapeno pepper, finely diced
- 1 tablespoon olive oil
- 2 (28 ounce) cans tomatoes
- 1 (14 ounce) can black beans
- 1 (14 ounce) can pink beans
- 1 cup frozen corn kernels or 1 cup fresh corn, cut from the cob
- 2 carrots, sliced into disks
- 3 tablespoons chili powder
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon Mexican oregano, use regular if not available
- 1 large zucchini, cut into 1 inch cubes
- salt and pepper, to taste
Directions See How It's Made
- On medium heat, add oil, onions, green pepper, garlic and jalapeno pepper to a large pot.
- Cook until onions and peppers are soft, about 5 minutes.
- Add tomatoes to the pot.
- I like to break mine up by hand.
- If that's too messy for you, use the back of a cooking spoon.
- Add in the beans, corn, carrots and seasonings.
- Bring pot to a low simmer and cook about 60-90 minutes.
- The longer the better.
- Do not cover the pot as it stops evaporation and thickening of the chili.
- Adjust seasoning by adding more chili to taste.
- If you like it mui caliente, sprinkle a little cayenne or chop up a chipotle pepper.
- Add in zucchini cubes and simmer an additional 30 minutes.
- Serve over rice.