Loads of flavor in a veggie chili. This version is tailored for convenience (hence “2 cans” etc) however it will taste even better with fresh ingredients.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 6
3 TB olive oil
2 onions, chopped
4 cloves garlic, chopped
2 cans (15 1/2 oz) kidney beans with juice
2 cans (15 1/2 oz) cannellini beans with juice
1 can refried beans
1 cup cut corn
4 cups tomato sauce
3 TB chili powder
1 TB cumin
2 tsp. cocoa powder
1 tsp. oregano
Dash hot sauce
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until the onion pieces are soft and translucent. Add the remainder of the ingredients and cook for 15 minutes, stirring occasionally, until the chili is gently bubbling. Serve in bowls topped with sour cream and/or shredded cheddar cheese.
by Tod Dimmick - tastingtimes.com
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