“T-Boz, Left Eye and Chili”- Bangin’ Chili
What you need:
Kidney Beans (Large can)
Black Beans (Large can)
Cannellini Beans (Small can)
Corn (Small Can- unsalted)
Tomatoes with mild green chilies (2 small cans)
Large Yellow Onion
Minced Garlic
Brown Sugar
Salsa (I like to use Pace or Newman’s Own)
1. Chop yellow onion. Place a large pan on the stove on low-medium heat. Spray PAM on bottom of pan and add onions. Let onions look until clear. Add 1 large tablespoon of minced garlic. (Don’t let the garlic brown).
2. Drain and rinse all of the beans. Open cans of tomatoes and drain a little bit of the juice out, but not all of it. Add the tomatoes to the onions once they’ve cooked down. Then add all of the beans.
3. Add 3/4 cup of salsa to the mixture in the pan. Add 1/4 cup of brown sugar. Add corn. Let the chili simmer for about 25 minutes.
*This dish is great if served with cornbread, quinoa or brown rice. I also like fresh lime squeezed on top of the chili, with a dollop of sour cream and a sprinkle of mexican cheese!
*Also, the chili freezes beautifully.
3 years ago