Touchdown Chili
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegetarian
Ingredients
  • ¼ c. Extra Virgin Olive Oil
  • 1½ c. yellow onion, diced
  • 1 c. mini-bell peppers,, halved, seeded, and thinly sliced
  • 1 c. sweet corn- about 1 large fresh sweet corn, or frozen
  • 4 cloves of garlic, pressed or minced
  • 4 t. chili powder
  • 2 t. smoked paprika
  • 2 t. dried oregano
  • 1 t. cumin
  • ½ t. cayenne
  • 1 t. Kosher salt
  • 2 -14-oz cans of fire-roasted tomatoes
  • 1-28 oz. can crushed tomatoes
  • 2 c. vegetable broth-I like Better than Bouillon brand Seasoned Vegetable Base.
  • 3-15 oz. cans of black beans, drained and rinsed
Instructions
  1. Heat oil in Dutch Oven, or similar-sized pan, to medium low.
  2. Stir in onion, peppers and corn.
  3. Cook until onions are translucent.
  4. Stir in garlic with spices.
  5. Add in diced tomatoes, crushed tomatoes, vegetable broth and black beans.
  6. Heat up to a light boil, then reduce to simmer for about 30 minutes to an hour.
  7. Serve it up with such toppings as: cilantro, lime slices, pre-cooked quinoa, diced avocado, sour cream, Pepper Jack cheese, sliced green onions, tortilla chips....
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/touchdown-chili/