Vegetable Chili

Name: Vegetable Chili
Ingredients: 3 tablespoons olive oil; 1 large onion, coarsely chopped; 6 large garlic cloves, chopped; 3 14 1/2-ounce cans diced tomatoes in juice; 1 4-ounce can diced mild green chilies; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 2 15- to 16-ounce cans kidney beans, drained; 2 green bell peppers, cut into 1/2-inch pieces; 1 10-ounce package frozen corn kernels

11 ingredients

7 steps

Ingredients

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels

Directions

1

Heat oil in heavy large pot over medium-high heat.
2

Add onion and garlic; saute 5 minutes.
3

Add tomatoes with juices, green chilies, chili powder, cumin and oregano.
4

Cook 10 minutes to blend flavors.
5

Add beans, bell peppers and corn.
6

Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
7

Season to taste with salt and pepper.