Tailgate Chili With Black and Red Beans
photo by Anne Sainz
- Ready In:
- 1hr 15mins
- 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.
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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.