Prep 35 mins
Cook 40 mins
This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences. This chili recipe adds interest by using two types of beans along with frozen corn. It makes a big batch and freezes well.
- 1 (28 ounce) can plum tomatoes, chopped
- 3 onions, chopped
- 3 garlic cloves, minced
- 2 green bell peppers, chopped
- 1⁄2 teaspoon oil (to coat pan)
- 1 (15 ounce) can low-sodium black beans, rinsed and drained
- 2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
- 2 cups frozen corn kernels
- 4 teaspoons chili powder (or to taste)
- 1 teaspoon ground cumin
- 1 tablespoon dried cilantro
- Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
- Drain and rinse beans and mix with corn. Set aside.
- Chop onions, garlic and green peppers. Set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onions, garlic and peppers. Cook over medium high heat, stirring frequently, adding small amounts of water as needed to prevent sticking. (About 10 min).
- Stir in tomatoes, beans, corn, chili powder, cumin and cilantro. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.