Chili

Chili is pretty awesome - easy to make, tasty, and perfect for a gloomy winter day. I've been home sick for the past few days and needed something low-key to make for the week. It freezes well so if you're in a cooking mood, make a double batch to save for when you're not in a cooking mood. Vary this chili as you wish by using different beans or seasonings or adding different veggies or herbs. Serve with dinner rolls or cornbread (for which Aaron has an amazing recipe that he will post about soon!).

Chili (serves 4-6)

1/2 red onion, chopped
2 cloves garlic, minced
2 cans beans (15 oz each), any kind you want (I used kidney and cannellini)
2 cans diced tomatoes (14.5 oz each)*
1/2 jalepeno pepper, chopped**
1/2 cup frozen corn kernels
1/2 tsp. oregano
2 Tbls. chopped parsley
Drizzle of olive oil
Salt and pepper, to taste

*Using the tomatoes as-is makes the chili nice and chunky. If you prefer it to have a smoother texture, puree some or all of the tomatoes to your liking before adding to the chili
**Using this amount with seeds makes for a medium-spicy chili. Adjust to your liking.

Chop the onion and garlic (this is easiest if you have a food processor). In a large pot heat the olive oil over low-medium heat. Saute the garlic and onions until soft and transleucent (about 10 minutes). While the garlic and onions are cooking, drain and rinse the beans and open the tomatoes, pureeing if desired (see note above).

Add the tomatoes (with juice) and beans and bring to a boil. Stir and lower to a simmer and cook covered for 15 minutes. While the chili is cooking, chop the pepper.

Stir in the pepper, oregano, corn, salt, and pepper and simmer covered for 15 more minutes.

If you want to thicken the chili a bit, bring to a boil and cook uncovered, stirring frequently, until some of the liquid has evaporated.

Top with fresh parsley before serving.