Friday, November 1, 2013

Scott's Festival Chili

We had this Halloween Night.  Yum!


  • 2 C onions -- chopped
  • 2 garlic cloves -- minced
  • 1/2 C water
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 C prepared Mexicann-style red salsa
  • 2 red and/or green bell peppers -- chopped
  • 2 15-ounce cans black beans -- drained and rinsed
  • 1 28-ounce can whole tomatoes -- with juices
  • 1 11-ounce package frozen corn kernels
  • salt to taste
  • Tabasco or other hot pepper sauce to taste


In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste.

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