Tailgate Chili
Makes eight 1-cup servings
Ingredients
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped (about 2 cups)
- 1 medium red bell pepper, cut into 1/4-inch dice (about 1 cup)
- One 28-ounce can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can Great Northern, drained and rinsed
- 1 (15 ounce) can corn kernels, drained
- 1 cup water
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- Optional Toppings: Reduced-fat sour cream, shredded reduced-fat Cheddar cheese, chopped onions
Directions
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook until golden, about 1 minute. Raise the heat to medium-high, add the onion, and cook until softened, 5 minutes. Add the bell pepper and cook until the vegetables are very tender, 5 to 7 minutes. If the bottom of the pan begins to scorch, add a small amount of water.
- Stir in the tomatoes, beans, corn, water, cumin, chili powder, curry powder, and cinnamon. Bring the mixture to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes. Serve in individual bowls and top with optional toppings as desired.