Tailgate Chili With Black and Red Beans

Submitted by Anne Sainz

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

1. Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
2. Drain and rinse beans and mix with corn. Set aside.
3. Chop onions, garlic and green peppers. Set aside.
4. 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).
5. 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.