Vegetables and Chili

Submitted by: Fatima Haded

Ingredients:

1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, crushed
1 jalapeno, seeded, minced
2 red bell peppers, seeded, diced
1 teaspoon dried oregano
1 1/2 teaspoons chipotle chili powder
1 tablespoon ground cumin
3 tablespoon chili powder
1 1/4 cups tomato sauce
4 cups water
1 can black beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
a big package of frozen sweet corn, drained
salt and pepper
50 grams of yellow cheese, shredded

Preparation:

1. Add the olive oil and onions to a pot, and place over medium heat. Sauté the onions until they are yellow.
2. Add the garlic, jalapeno, red bell pepper, oregano, chipotle, cumin, and chili powder. Cook while you stir for about 2 minutes.
3. Add the tomato sauce, the water, black beans, pinto beans, kidney beans, and corn. Bring to a simmer, reduce heat to minimum and cook for 18 minutes.
4. After 18 minutes, take a spatula, and mash some of the beans against the bottom of the pot. Stir well and simmer for another 10 minutes.
5. Serve in bowls with shredded cheese on top.