Audio By Carbonatix
I say
Pair with warm cornbread if you’re in a baking mood.This recipe yields a whole large pot, about 8 to 10 servings, so it’s essential eating on our new budget — if you’ve already got the staples like onion, garlic, and carrots, it comes out to a little over 2 tbsp olive oil1 yellow onion, chopped1 carrot, chopped1 stalk celery, chopped3 cloves garlic, finely minced1 red bell pepper, chopped 1.391 green bell pepper, chopped .883 tablespoons canned chipolte peppers in adobo, chopped .501 1/2 tsp salt1 tbs chili powder2 tsp cumin1 tbsp dried oregano1 28 oz can diced tomatoes, including juice 1.594 cups water28 oz can red beans, drained 1.9915 oz can black beans, drained 1.2515 oz can corn, drained .89pint sour cream 1.29chopped green onions .50chopped cilantroHeat the olive oil in a large pot and add chopped onion, celery, carrot, garlic, red and green bell pepper and saute over medium low heat until softened, about 7 minutes. Add chipotle peppers, chili powder, cumin, salt, and oregano, and stir until mixed. Add canned tomatoes with their juice, stir until mixed. Add four cups water. Bring to boil, then turn down to simmer and cook uncovered for 45 minutes. Add beans and corn and simmer another 30 minutes, or until chili has achieved the thickness you want. Garnish and serve. — Gail Shepherd”>
