Recipe by NaturalEater
Delicious bean, tomatoe & 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!
Top Review by Student of JESUS
This was enjoyable and quite simple to prepare. I am not a vegan but am finding the benefits of eating less meat and being content with the many fruits, grains and vegetables the Lord Jesus has provided. I did however, put in too much cajun seasoning thinking the recommended amount was too little. This made it too spicy for my kids and I had to really encourage them to eat it allowing sips of their water or juice, whatever it was, after each bite. But I enjoyed the spice! If I make this again I might just leave out the cajun for my family and ad it just to my own bowel. Jesus bless you for sharing!
- 1 large yellow onion, chopped
- 1 tablespoon vegetable oil
- 4 garlic cloves, diced (garlic powder works too)
- 1 (15 ounce) can red kidney beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 2 (15 ounce) cans diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 (10 -16 ounce) bag frozen corn kernels
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cajun seasoning (optional)
- 1 dash ginger
- cayenne powder
Directions See How It's Made
- 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.