I love the flavors of this chili--what adds to the taste is the grilled corn and grilled pepper--wonderful!! This can be served with roasted potatoes served along side see the recipe:( http://nannykimsrecipes.blogspot.com/2008/10/fat-free-roast-potatoes.html (I found a similar recipe at fatfreevegan.com) This is one of my favorites! It is a little on the sweet side--you can add a dash of balsamic vinegar right before serving to add a bit of tartness. This is good served with roasted potatoes.
1 Red pepper
1 Green pepper
2-3 cobs of corn
1 onion , chopped
2 tsp minced garlic
1 28 ounce can of crushed Tomatoes
2 cans of beans (I used a combo of pinto, kidney, and black beans) -Drained and rinsed
1/2 tsp ground cumin
2 tsp. chili powder
1 tsp dried oregano
dash of balsamic vinegar (optional)
(hot salsa added is an option if you want it hotter)
Cut peppers in big chunks for roasting. Remove husks from the corn. Either grill or broil the peppers and corn until blackened on all sides.
While cooking and checking the above often, chop onion and place in a pot with a scant amount of water. Cook until the onion is transparent and water is almost gone. Add garlic and cook another 30 seconds. Add Tomatoes and beans and seasonings.
When peppers and corn are done, cut up the peppers and cut corn off the cob and add to the tomato stuff. Serve. This is delicious!