Our Best Chili

By klgettins

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 3 garlic cloves, minced or pressed
• 1 teaspoon salt
• 1 cup diced carrots
• 2 cups seeded and chopped red bell peppers
• 1 fresh hot pepper, seeded and minced
• 1 1/2 tablespoons ground cumin seeds
• 1 tablespoon ground coriander seeds
• 1 teaspoon dried oregano
• 1 cup fresh or frozen corn kernels
• One 28-ounce can diced tomatoes
• One 15-ounce can red kidney beans, rinsed and drained
• One 15-ounce can black beans, rinsed and drained

Details

Servings 8
Cooking time 120mins
Adapted from cookstr.com

Preparation

Step 1

Warm the oil in a covered soup pot on low heat. Add the onions, garlic, and salt, and cook until soft, about 10 minutes. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often. Stir in the hot peppers, cumin, coriander, and oregano and cook for 5 minutes more, stirring occasionally so the spices won’t stick.

Add the corn, tomatoes, kidney beans, and black beans. Bring the chili to a boil, reduce the heat, cover, and simmer, stirring often, for at least 30 minutes.