Fall

Anita's Chili

January 11, 2013
Author Notes

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

  • Serves 4
Ingredients
  • 2 tablespoons olive oil
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon corn flour
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (15 ounces each) red kidney beans
  • 1 can (15 ounces) shoe peg corn
  • 2 tablespoons tomato paste
  • salt and pepper to taste
  • sour cream (optional )
  • shredded Farm House chedder cheese (optional)
  • minced onion (optional)
  • hot sauce (optional)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Serve with any or all of the optional ingredients.

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