Last night the temperature dropped to 46 degrees, and it really began to feel like fall — which is when nothing beats a hot meal that is tasty, nutritious, AND easy to make. This chili recipe is a family favorite that fits the bill.
- 2 cups of kidney and black beans. Typically I cook a batch of kidney and black beans together in advance. It’s healthier than opening a can and less expensive. I freeze the cooked beans and then have them on hand for dishes like this one. You can read how I do this here.
- 1 sweet onion, chopped
- 1 green pepper, chopped
- 2 cups of organic corn (if not organic, it is likely to be GMO – I like to buy the frozen organic corn kernels)
- 4-5 cloves of garlic
- 2-3 tsp of chili powder
- 2T olive oil
- 1 tsp sea salt
- 18 oz diced tomatoes (best if you find this in a glass jar, like this one)
- 18 oz crushed tomatoes (again, best if you find this in a glass jar)
- Coat the bottom of a large pot with olive oil. Toss in chopped onion and let sauté on low heat for a few minutes until soft. Add green pepper and garlic. Let sauté for another several minutes on low heat.
- Add tomatoes, beans, salt, and chili powder.
- Let simmer for 20-25 minutes, stirring occasionally.
- Add corn and continue to let simmer for another 20 minutes.
- If desired, season to taste with sea salt and pepper.
- Serve with a slice of homemade cornbread or organic corn chips, and grated grass-fed cheddar cheese or a dollop of organic sour cream (we love the European style cultured sour cream with only two ingredients: cultures and fresh organic cream).
Enjoy in good health — and company!