Tailgate Chili With Black And Red Beans - cooking recipe

Ingredients

1 (28 ounce) can plum tomatoes, chopped
3 onions, chopped
3 garlic cloves, minced
2 green bell peppers, chopped
1/2 teaspoon oil (to coat pan)
1 (15 ounce) can low-sodium black beans, rinsed and drained
2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
2 cups frozen corn kernels
4 teaspoons chili powder (or to taste)
1 teaspoon ground cumin
1 tablespoon dried cilantro

Preparation

Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
Drain and rinse beans and mix with corn. Set aside.
Chop onions, garlic and green peppers. Set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onions, garlic and peppers. Cook over medium high heat, stirring frequently, adding small amounts of water as needed to prevent sticking. (About 10 min).
Stir in tomatoes, beans, corn, chili powder, cumin and cilantro. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.