Makes 4-6 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 2 tbsp 1 1 2 tsp 2 1 1 ½ tsp 4 tsp 1 tbsp 1 1 1 |
Oil (canola or olive) Onion, chopped Medium pepper, chopped or 1 cup frozen diced peppers Garlic cloves, fresh or minced (optional) Large cans tomatoes (stewed with herbs is best) Medium can tomato sauce Can tomato soup Cumin Chili powder Brown sugar Can kidney beans, drained and rinsed Can mix bean blend, drained and rinsed Can kernel corn, drained or 1 cup frozen corn (optional) |
30 mL 1 1 10 mL 2 1 1 2.5 mL 20 mL 15 mL 1 1 1 |
Directions:
- Heat the oil in a large pot over medium-high heat.
- Add chopped onion, peppers, mushroom and garlic (if using).
- Stir and heat until onions start to brown (could take 15-20 minutes).
- Add canned tomatoes, tomato sauce and tomato soup, along with spices and brown sugar.
- Stir and bring the mixture to a boil, reduce heat and simmer. Stir occasionally for about 20 minutes.
- Add drained and rinsed beans to the mixture and simmer for another 15-20 minutes, stirring frequently.
- Stir in corn, if using, at the end.
Serve with whole wheat roll and salad.
Try adding other vegetables such as shredded carrot, zucchini, spinach, peas etc.
Chili freezes well to enjoy at a later time.