Ingredients
2 Tbsp olive oil
3/4 cup diced onion
1 bell pepper, cored, seeded & diced
3/4 cup corn
2 garlic gloves, minced
1 28oz can diced tomatoes w/juice
1 15oz kidney beans, drained & rinsed
2 bay leaves
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/8 tsp cayenne pepper
Preparation
Heat olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 min. Stir in the corn and garlic and saute for 1-2 min. Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 min and up to 1 hour. The longer it simmers, the better the chili will be. Remove the bay leaves, ladle the chili into bowls and serve with desired topping.
