Ingredients
- 3 garlic (cloves)
- 2 bell pepper (yellow)
- 2 tomatoes
- 2 ears sweet corn
- 1 onion (red)
- 3 c beans (cooked red)
- 3 c black beans (cooked)
- 2 tb tamari sauce
- 3 tb chili powder
- 1 tb honey
- 1 tb cumin (ground)
- 1/2 ts pepper (crushed red)
Chopped fresh cilantro shucked; kernels Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time. This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers. Chicago Tribune, 10/07/93.