Chili perfection. Any time of year. This recipe makes about 3 big bowls.
2 garlic cloves
2 cups cooked kidney beans
1 cup cooked French lentils
4 ears of corn or about 1 heaping cup of frozen corn
1 cup cooked brown rice
1 8 oz can tomato sauce
1/4 cup tomato paste
2 cups water
Scallions, for garnish
Avocado, for garnish
Dice up the onion and sauté in oil in a deep pot. Season with salt.
Press the garlic and add to the onions. Cook until fragrant.
Dice up the carrots and zucchini and add to the pot. Slice the kernels off the ears of corn and add to the pot or add the frozen corn straight in.
Add the kidney beans and French lentils. Add the tomato sauce, tomato paste and water.
Seasoning is really about your own taste, so add a few shakes of chili powder, cumin, and paprika. Add a dash or two of cinnamon and pinch more salt.
Bring to a boil and simmer until really thick, about an hour. Eat immediately, but it is better if it sits for a while. Reheat when ready.
Garnish a big o’ chili with sliced scallions and diced avocados. Enjoy!