• 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 6 large garlic cloves, chopped (I crush them, then chop)
  • 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 (I use pinto)
  • 2 green bell peppers, cut into 1/2-inch pieces
  • 1 10-ounce package frozen corn kernels


Even better over rice. Can top it with sour cream and grated cheddar cheese.

Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauti 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.

Serves 6.

Bon Appitit
November 1997

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Submitted 6/13/05.
Submitted By: Meryl