Veggie Chili

So, after the arrival of baby girl, people brought us food that somehow, always included a can of corn. I'm totally grateful for all the delicious food that people brought, so if it sounds like I'm poo-pooing the arrival of corn in our house, please know that's not the case. Anyway, I ended up with a few cans in the pantry and remembered this recipe from our friend, Rachel. She always downplays her cooking skillz, but this was a good recipe. 


Veggie Chili
2 tblsp oil
1 onion, chopped
1 red pepper, chopped
1 cup banana peppers, chopped (I used banana peppers because I have a ton of them left over from an overproductive garden. If I had jalapenos, I would have used those instead.)
2 1/2-3 cups black beans, soaked overnight (or 2 cans black beans for a faster recipe)
2 cans sweet corn
1 can chopped tomatoes and the juice
2-3 cups additional veggies (I like zukes, carrots, broccoli, but use whatever you like)
chili pepper
cayenne (probably not necessary if you use a pepper more powerful than banana)
garlic powder
salt and pepper
Heat oil in a soup pot (if you're switching to a crock pot, use a smaller pan) over medium high heat. Sweat onions and peppers and then season with salt and pepper. If you're switching to a crock pot, now's the time. Add beans, corn, tomatoes, and additional veggies. Season to your taste. You'll have to come back a few times to get it right because the heat will bring out the spices. If you're going for a quick cook, bring everything to a boil, then reduce to a simmer and let it come together for 30 minutes. If you're using the crock pot, cook everything on high until the beans are tender (around 4 hours) and then reduce to low until you're ready to eat. I let the whole thing go for about an additional 3-4 hours. Serve with sour cream and cheddar cheese.