Tex Mex Chili

• 1 tbsp extra virgin olive oil
• 1 can low sodium kidney beans
• 1 can diced tomatoes with juice
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1/2 green pepper, diced
• 1/2 cup corn (I use frozen)
• 1 tbsp Cumin (add to taste)
• Dash of cayenne
• Pinch of salt (add to taste)
• Tsp lime juice
• 1 cup water (add to desired consistency - less water results in a thicker chili)
• TOPPINGS: (FOR ONE SERVING)
• Juice from 1/2 a lime
• 1/4 cup diced avocado
• 1 tbsp chopped scallion
• 1-2 tbsp chopped fresh cilantro
• 1 small tomato, diced
• 1 tbsp fat free sour cream
• 1/4 cup fat free shredded cheddar cheese

1. Heat the olive oil in a saucepan
2. Once heated, add the onions, peppers, garlic and a pinch of salt - cook until onions become translucent and then add the cumin and stir for another minute.
3. Add tomatoes, beans, water and reduce the heat to medium-low
4. Let cook for at least an hour or until it has reached its desired thickness. I let mine cook for about 2 hours.
5. About 20 minutes before you serve, add the frozen corn, lime juice, and the dash of cayenne.
6. It makes about 3 cups or 3 servings of chili. Serve in bowls and top it with the condiments. DELICIOUS!
7. Each bowl is about 360

extra virgin olive oil, kidney beans, tomatoes, yellow onion, garlic, green pepper, corn, cumin, cayenne, salt, lime juice, water, toppings, avocado, scallion, fresh cilantro, tomato, sour cream, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tex-mex-chili-50108371 (may not work)