from Nikki -
Boston, MA, USA
Serves four or more, plus leftovers.
Saute onions and peppers in oil, until soft but not brown.
- 4 cans beans (not drained) - your choice: black, kidney, chili
- 3-4 tomatoes
- 2 onions
- 2 green peppers
- 1 can corn, drained
- 1 packet chili seasoning (or chili powder and salt)
- oil (I use olive)
- paprika (optional)
Meanwhile, mix everything else in large pot and cook medium until
boiling, then low.
Add peppers and onions whenever they're ready.
Cook as long as you can stand it, at least fifteen, twenty minutes.
My roommates, who eat meat, say this is the best chili they've