whooweee, that was some spicy chili

Last Thursday might have tested some people’s limits, but making chili is like swearing, if you are going to do it, do it for real. Worry not though, I will take it easy on you for the next few meals.
Peace

I am spicy chili con Ka-ou-vee

  • 1 1/2  tablespoons  canola oil
  • 2  cups  chopped onion
  • 2/3  cup  chopped carrot
  • 4  garlic cloves, minced
  • 4  cups  water
  • 2  cups  frozen whole-kernel corn
  • 1  cup  chopped green bell pepper (about 1 large)
  • 2  tablespoons  chili powder
  • 2  teaspoons  dried oregano
  • 2  teaspoons  ground cumin
  • 3/4  teaspoon  salt
  • 2  (28-ounce) cans crushed tomatoes
  • 2  (16-ounce) cans pinto beans, rinsed and drained
  • 2  (16-ounce) cans kidney beans, rinsed and drained
  • 1  (6-ounce) can no-salt-added tomato paste
  • 1  cup  chopped fresh cilantro

Preparation

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and the rest of the ingredients (Except the cilantro); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender, stirring occasionally. Top with fresh cilantro.

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