My whole family has a cold this week, so I was in need of some simple hearty fare. This chili always hits the spot, and I promise you'll never miss the meat.
1 large onion, diced
4 cloves garlic, minced
1 can diced tomatoes with green chilies
1 can diced tomatoes
1 can corn
1 small can tomato paste
1 can each black, red kidney, and garbanzo beans, drained and rinsed
1/4 c. water (more or less, depending on how soupy you like it)
2 Tbls. chili powder
1 tsp. cumin
1 tsp. salt
freshly ground black pepper to taste
(a 1/4 tsp. cayenne pepper wouldn't go awry here either)
In a large stock pot, sauté the onion and garlic over medium high heat until onion is translucent. About 10 minutes. Add remaining ingredients. Do not drain tomatoes or corn. Heat through. Serve with cornbread or over a baked potato.
This recipe makes a large batch, but it freezes well, and is always great to have on hand for those inevitable winter days when everyone in the house is too sick to cook.
I'll admit I cheat and use a boxed mix. My dad has a great recipe for corn bread muffins though. I know I've used his recipe, but can't find it right now. When he get's back from vacation I'll post it.