|1|| ||onion, chopped |
| 1/2|| cup ||chopped celery (about 2 stalks)|
| 1/2|| cup ||chopped bell pepper (about 1/2 medium)|
|2|| Tblsp ||oil|
| 1/2|| cup ||cooked corn, drained (about 1 ear)|
|1|| cup ||dry pinto or kidney beans, cooked & drained|
| ||(reserve 1/4 cup liquid)|
| 1/4|| cup ||bean cooking liquid|
|1|| ||8-oz can tomato sauce|
| 1/3|| cup ||chopped peanuts|
| 1/2|| tsp ||oregano|
|2|| tsp ||chili powder (or more to taste)|
| 1/2|| tsp ||ground cumin|
| 1/4|| tsp ||crushed red pepper (or to taste)|
Saute onion, celery, and bell pepper briefly in oil.|
Combine sauteed vegetables with remaining ingredients. Simmer for a few minutes.
Good with rice.
I often make a quadruple batch of this chili and freeze in individual sized portions.