Chili With Corn
Chili with corn isn’t traditional, but it’s definitely a tasty option. Corn is a starchy vegetable, so you can add it in when you add your beans and peppers and let it simmer.
- 1 lb ground beef
- 3 tbsp olive oil
- 5 garlic cloves, crushed
- 1 1/2 cups chopped red onions
- 2 tsp salt
- 2 tbsp cumin
- 2 tbsp sugar
- 1 1/2 tbsp chili powder
- 1 tsp pepper
- 1 cup chicken broth
- 29-oz can tomato sauce
- 29-oz can diced tomatoes
- 15-oz can black beans (drained)
- 32-oz can kidney beans (drained)
- 1 cup frozen corn kernels
- 1 1/2 cups chopped bell pepper
- 3 chopped serrano peppers
- Put a large pot on the stove and set the burner to medium. Put the oil and garlic in the pot and cook it for a minute or two, then throw in the onions and cook them until they’re browned and translucent.
- Add the ground beef to the pot and break it up with your spatula. Cook it until it’s cooked all the way.
- Throw in all of the other ingredients and stir until they’re combined. Bring the mixture to a boil, then lower the heat and let your chili simmer for about a half-hour.