Vegetable Chili

Ingredients

• 3 tablespoons olive oil
• 1 large onion, coarsely chopped
• 6 large garlic cloves, chopped
• 3 (14 1/2 oz) cans diced tomatoes in juice
• 1 (4 oz) can diced mild green chilies
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 (15 or 16 oz) can kidney beans, drained
• 2 green peppers, cut into 1/2 inch pieces
• 1 (10 oz) package frozen corn kernels

Method 

Heat oil in heavy large pot over medium high heat. Add onions and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.

Yield: 6 servings

Serving Suggestions: Serve over rice and top with sour cream and grated cheddar cheese.