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