Corn 'N Beans Chili

  1. 2 tablespoons vegetable oil
    1 medium onion, chopped
    1 clove garlic, crushed
    1/2 cup chopped green bell pepper
    2 (16-ounce) can kidney beans, drained and rinsed
  2. 2 cups water
    1 1/2 tablespoons tomato paste
    1 teaspoon crushed dried oregano
    1/2 teaspoon red pepper flakes
    1/4 teaspoon ground cumin
    1 (15-ounce) can corn, drained
  1. Heat oil in a large heavy skillet over medium-high heat until a drop of water sizzles when dropped into the oil.
  2. Sauté onion and garlic until onions are fragrant and translucent, about 5 minutes.
  3. Add green pepper and sauté until soft and beginning to brown, 5 to 7 minutes; add kidney beans, corn, water and tomato paste.
  4. Stir in oregano, red pepper flakes and cumin. Bring chili to a boil. Reduce heat and simmer for 30 minutes; serve hot.
  5. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases