Colorful Chili
posted April 4, 2009

Some chili needs to cook for hours, but not this chili – it’s so quick & easy. Perfect over rice & sprinkled with monterey jack or cheddar. Serves 4.

• 2 tbsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 1 jalapeno pepper, seeded & minced
• 1 can diced tomatoes, 15 oz
• 1 tbsp chili powder
• 1 can black beans, 15 oz, rinsed & drained
• 1 can sweet corn, 15 oz, rinsed & drained
• 8 oz cooked meat or poultry (optional)

In a large skillet, sauté the onion & peppers in olive oil over medium high heat, until the onions carmelize. Add rest of ingredients, stir, cover & simmer 10 minutes. It's ready to serve!

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