Our Best Chili

Name: Our Best Chili
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped onions; 3 garlic cloves, minced or pressed; 1 teaspoon salt; 1 cup diced carrots; 2 cups seeded and chopped red bell peppers; 1 fresh hot pepper, seeded and minced; 1 1/2 tablespoons ground cumin seeds; 1 tablespoon ground coriander seeds; 1 teaspoon dried oregano; 1 cup fresh or frozen corn kernels; One 28-ounce can diced tomatoes; One 15-ounce can red kidney beans, rinsed and drained; One 15-ounce can black beans, rinsed and drained

14 ingredients

6 steps

Ingredients

2 tablespoons vegetable oil
1 cup chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
1 cup diced carrots
2 cups seeded and chopped red bell peppers
1 fresh hot pepper, seeded and minced
1 1/2 tablespoons ground cumin seeds
1 tablespoon ground coriander seeds
1 teaspoon dried oregano
1 cup fresh or frozen corn kernels
One 28-ounce can diced tomatoes
One 15-ounce can red kidney beans, rinsed and drained
One 15-ounce can black beans, rinsed and drained

Directions

1

Warm the oil in a covered soup pot on low heat.
2

Add the onions, garlic, and salt, and cook until soft, about 10 minutes.
3

Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often.
4

Stir in the hot peppers, cumin, coriander, and oregano and cook for 5 minutes more, stirring occasionally so the spices wont stick.
5

Add the corn, tomatoes, kidney beans, and black beans.
6

Bring the chili to a boil, reduce the heat, cover, and simmer, stirring often, for at least 30 minutes.