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Corn 'N Beans Chili

    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
    1 (15-ounce) can corn, drained
    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

    Heat oil in a large heavy skillet over medium-high heat until a drop of water
    sizzles when dropped into the oil. Sauté onion and garlic until onions are
    fragrant and translucent, about 5 minutes. Add green pepper and sauté until
    soft and beginning to brown, 5 to 7 minutes; add kidney beans, corn, water
    and tomato paste. Stir in oregano, red pepper flakes and cumin.
    Bring chili to a boil. Reduce heat and simmer for 30 minutes; serve hot.

    Makes 6 servings


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