A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, and shredded cheddar cheese. Serves 6+.
adapted from Bon Appetit
1 Tbs. olive oil
1 large onion
8 garlic cloves, chopped
2-14 1/2 ounce cans Mexican style stewed tomatoes
1-15 ounce can black beans, well drained
1-15 ounce can kidney beans, well drained
1-15 ounce can garbanzo beans (chick-peas), well drained
1 can white and/or pinto beans
1 corn on the cob cut off (I use frozen corn)
3 Tbs. chili powder
1 Tbs. ground cumin
1 tsp. or more red wine vinegar
Heat oil in heavy large saucepan over medium heat. Add onions, then add garlic and saute until fragrant, about 1 minute. Add next 8 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended, about 30 minutes. Season to taste with salt, pepper, and cayenne. Add vinegar to taste.