Cumin Corn Chili
- Yield 6 servings
Onion, bell pepper and celery are sautéed to fuse this holy trinity of flavors together with carrots, garlic, cumin and oregano.
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- 1 (12-ounce) package veggie ground round
- 1 (28-ounce) can whole peeled tomatoes
- 1 tablespoon salt
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 to 2 jalapenos, chopped, or 2-3 teaspoons hot sauce or 1 habanero pepper, chopped, or 1 scotch bonnet pepper chopped
- 1 (15-ounce) can black or kidney beans, drained and rinsed
- 1 (15-ounce) can corn
- Heat the olive oil in a large pot over medium heat. Add the onion and season with the cumin and oregano. Cook for 4 to 6 minutes, or until the onion is tender.
- Add the celery, carrots, bell peppers and garlic to the pot. Slowly crumble in the ground round. Reduce heat to low, cover and simmer for about 5 minutes.
- Mix the tomatoes into the pot. Season with the salt, chili powder, black pepper and chili peppers or hot sauce of choice. Pour in a little water if necessary to bring the chili to the desired consistency. Stir in the drained beans, bring to a boil, reduce heat to low and simmer for 30 minutes.
- Add the corn and cook for 5 minutes more. Taste for seasonings and adjust to preference, and enjoy.