I honestly thought I had posted this recipe before, but apparently I haven't. My bad. It's one of my faves and the thought that I haven't shared it with you is embarrassing.
I've been making Bean and Corn Chili since the Fall of 2006 when Tony made and served this at an impromptu Labor Day dinner party. I simply love it. It's easy, healthy, vegetarian (vegan, in fact, if you make it with organic vegetable broth), freezable, and great for all occasions. Because of the decreasing temperatures this past week, earlier sunsets, and bountiful harvest of tomatoes and one pepper from my garden, I've begun craving this fabulous recipe.
The best part of Bean and Corn Chili is that it's one of those recipes where you don't have to follow it exactly. For example, I discovered I was out of red wine today, so I used white instead. You can also add other types of peppers or beans if you'd like. Whatever is pleasing to your palate or you'd like out of your freezer/cabinet/garden.
I also like to make homemade cornbread to accompany Bean and Corn Chili, but tonight I'll probably make beer bread.
Bean and Corn Chili
- 2 medium onions, finely chopped
- 5 cloves garlic, minced
- 1/2 teaspoon olive oil
- 2 tablespoons red wine
- 1 green bell pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 stalks celery, finely sliced
- 6 Roma tomatoes, chopped
- 30 ounces kidney beans, canned, rinsed and drained (I like Joan of Arc Spicy Chili Beans rather than plain kidney beans)
- 6 ounces tomato paste
- 8 ounces frozen corn kernels
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1 1/2 cups nonfat chicken or vegetable broth
- In a medium skillet, saute the onions and garlic in the olive oil and red wine.
- Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly.
- Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.