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.

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


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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s