Something about autumn has me craving chili. The briskness outside calls for a “homestyle” meal that harkens back to grandma’s cooking (use of harken was purely for my benefit; that word makes me smile). So today, I made my first pot of chili of the season. Craving chili yourself? Give it a try!
What You’ll Need:
1 Tbsp olive oil 1/2 medium onion, chopped
1 tsp cumin 2 Tbsp oregano
1 Tbsp salt 2 stalks celery, chopped
2 bell peppers, chopped 1 bunch kale, chopped
2 (15 oz) cans diced tomatoes 1/4 cup chili powder
1 Tbsp black pepper 1 (15 oz) can kidney beans
1 (15 oz) can black beans 1 (15 oz) can garbonzo beans
1 (15 oz) can whole kernel corn 3 cloves garlic, chopped
First, heat olive oil in large pot over medium heat. Add onion, season with oregano, cumin and salt; cook till onion is translucent. Mix in celery, green bell pepper and garlic. Cook until veggies are heated through, about 5 minutes.
Mix tomatoes into pot and season with chili powder and black pepper. Mix in kidney, black and garbonzo beans. Add kale and stir well to mix. Bring to boil, reduce heat to low and simmer for 45 minutes. Last, stir in corn and cook for 5 more minutes. Serve it up – and don’t forget the corn bread!