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Ingredients

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  • 1 tablespoon good quality extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 cup chopped yellow onion
  • 3/4 cup bell pepper, chopped
  • 1 cup chopped baby portobello mushrooms
  • 1/2 cup corn kernels (fresh or frozen and thawed)
  • 2 15 oz cans fire roasted tomatoes (optional: with chiles)
  • 1 cup crushed canned tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • Optional: 1/4 cup cilantro, chopped for serving; hot sauce
Spices:

Instructions

  1. In a large saute pan over medium-high heat, warm olive oil with garlic. Once fragrant, about 1-2 minutes, add onions. Cook for another 2 minutes, until fragrant.
  2. Add bell pepper and mushrooms and continue to sauté until they just begin to soften, about 3-5 minutes.
  3. Add corn and spices to the saucepan and mix to combine.
  4. Add fire roasted tomatoes, crushed canned tomatoes, and balsamic vinegar. Bring mixture to a boil, then reduce to a simmer over low heat. Add beans.
  5. Allow chili to simmer for at least 25 minutes.
  6. Serve over salad, brown rice, corn muffins, etc. If not serving immediately, cover and let thicken. Once cooled, chili can be stored in the refrigerator for 1 week or frozen for up to 3 months.