By Rustic Measures
This chili is super easy to prepare and you can add any veggies that make you happy.
Serving Size: 6
1 28 oz. can fire roasted crushed tomatoes (used Muir Glen)
2 14 oz. cans fire roasted diced tomatoes (Used Muir Glen)
1 14 oz can of garbanzo beans
1 can corn
1 zucchini, diced
1 big white onion, diced
1 red pepper, diced (large pieces)
1 yellow pepper, diced (large pieces)
½ jalapeno pepper, seeds removed and finely minced (more if you like it spicy)
3 Tbsp chili powder (or more to taste)
3 Tbsp cumin (or more to taste)
1 Tbsp kosher salt (or more to taste)
1 Tbsp garlic powder
Garnishes: shredded jack cheese, cilantro, diced green onions, sour cream
In a large pot, heat a little olive oil over high heat. Add the onions and saute until they are translucent. Add in the peppers and saute until they begin to soften, about 3 minutes. Add in the garbanzo beans, corn, and all of the tomatoes and give it a nice stir.
Finally, start to season. Add in all the cumin, chili powder, salt, pepper, garlic powder. Taste the seasonings. You might want it spicier. If so, add in more of what you like. Some folks add in hot sauce or more jalapenos. Go nuts.
Once you have the seasoning where you like it, plop the lid on the pot, turn it down to simmer, and let it cook for 30 minutes.
Finally, put some in a bowl and garnish it. I like to dump on liberal amounts of sour cream, cheese, cilantro, and green onions. Frankly, the garnish makes this dish sort of unhealthy but whatever, it tastes good. If you are a total neurotic, do low-fat sour cream and cheese. But remember, if you get hit by a bus tomorrow and you didn't eat the full-fat dairy, you might be sorry. I'm just saying....
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