This recipe is adapted from my old boss Anita's chili. I still call it Anita's chili for sentimental reasons. It's an easy vegetarian chili and feel free to change out the beans for black beans or a mix of beans. —almacucina
red pepper, chopped
cloves garlic, minced
cans (15 ounces each) tomato sauce
cans (15 ounces each) red kidney beans
can (15 ounces) shoe peg corn
salt and pepper to taste
sour cream (optional )
shredded Farm House chedder cheese (optional)
minced onion (optional)
hot sauce (optional)
In This Recipe
In a large pot or Dutch oven add olive oil and heat on medium. Add onions, pepper, garlic, all the spices, oregano and corn flour. Cook for 10-15 minutes until onions and peppers are soft.
Drain and rinse the beans, add to cooked mixture along with tomato sauce and corn. Stir in tomato paste and adjust seasoning. Cook for 15-20 minutes for everything to come together.
Serve with any or all of the optional ingredients.