Our Best Chili

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 3 garlic cloves, minced or pressed
• 1 teaspoon salt
• 1 cup diced carrots
• 2 cups seeded and chopped red bell peppers
• 1 fresh hot pepper, seeded and minced
• 1 1/2 tablespoons ground cumin seeds
• 1 tablespoon ground coriander seeds
• 1 teaspoon dried oregano
• 1 cup fresh or frozen corn kernels
• One 28-ounce can diced tomatoes
• One 15-ounce can red kidney beans, rinsed and drained
• One 15-ounce can black beans, rinsed and drained

1. Warm the oil in a covered soup pot on low heat.
2. Add the onions, garlic, and salt, and cook until soft, about 10 minutes.
3. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often.
4. Stir in the hot peppers, cumin, coriander, and oregano and cook for 5 minutes more, stirring occasionally so the spices wont stick.
5. Add the corn, tomatoes, kidney beans, and black beans.
6. Bring the chili to a boil, reduce the heat, cover, and simmer, stirring often, for at least 30 minutes.

vegetable oil, onions, garlic, salt, carrots, red bell peppers, hot pepper, ground cumin, ground coriander seeds, oregano, corn, tomatoes, red kidney beans, black beans

Taken from www.cookstr.com/recipes/our-best-chili (may not work)