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Vegetable Bean Chili


2 tbsp. extra virgin olive oil
1 large onion, chopped
3 cloves garlic, crushed
3 cans diced tomatoes (in juice)
One 4-oz. can mild green chilies
½ fresh jalapeño, seeded and finely chopped
2-3 tbsp. chili powder
1 tbsp. cumin
1 tbsp. dried chives
1 bay leaf
One 15-oz. can red kidney beans (drained and rinsed)
One 15-oz. can black or white kidney beans (drained and rinsed)
1 large green bell pepper (cut into ½-inch pieces)
1 large red bell pepper (cut into ½-inch pieces)
2 ears fresh corn, removed from ear (or 1 cup frozen)
Sea salt and freshly ground black pepper to taste
¼ cup fresh cilantro, chopped

In a large heavy pot, heat olive oil over medium-high heat. Add onion and garlic and sauté, stirring often, for about 5 minutes (or until onion is translucent). Add tomatoes (with juice), chilies, jalapeño, chili powder, cumin, chives, and bay leaf. Cook over medium heat 10 minutes. Add beans, bell peppers, and corn. Bring to a boil; reduce heat to medium-low. Simmer about 35 minutes, stirring occasionally, until chili is thick. Season to taste with the sea salt and pepper. Stir in cilantro; Ladle into bowls and serve. (Remove bay leaf before serving.)