Prep 15 mins
Cook 30 mins
I helped make this at my cooking class Operation Frontline.
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 2 garlic cloves, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 large bell pepper, chopped
- 3 1⁄2 cups tomatoes, chopped (28oz)
- 2 cups tomato juice
- 15 ounces black beans or 1 1⁄2 cups cooked black beans
- 15 ounces kidney beans or 1 1⁄2 cups cooked kidney beans
- 1 cup corn (fresh, frozen or canned)
- 1⁄4 cup tomato paste
- 1 teaspoon pepper
- 1⁄2 teaspoon salt
- Heat oil in a large pan. Add onions and cook uncovered until soft and clear, about five minutes.
- Add garlic and cumin and chili powder and cook for 1 minute. Add celery, carrots, and green pepper, then cook for 2-3 minutes.
- Add tomatoes, tomato juice, and beans, then cook for an additional 30-45 minutes.
- Add corn, tomato paste, salt, and pepper, and cook for additional five minutes. You can let the chili cook on low heat for hours if you like to make it thicker.
- Serve with rice, tortillas, or cornbread and top with low-fat sour cream or low-fat cheese.
- Any type of bean can be used. If using dried beans, first pick through and remove any stones, then soak overnight. Before cooking, simmer beans for about 1 1/2 - 2 hours.
- Note: Our chef/teacher Todd added turkey sausage and some cinnamon to the chili.