Chili

Servings: About 6 quarts

Ingredients:

3-4 cups yellow onion, diced (2 softball-sized)

2 green bell peppers or poblano, cleaned and diced

2 tablespoons minced garlic (or 1 tablespoon granulated)

2-4 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander seed

2 tablespoons Bragg Liquid Aminos (BLA)

3 15-ounce cans no-salt-added diced tomatoes. I like to use fire roasted if possible.

1 6-ounce jar or can no-salt-added tomato paste

1 tablespoon pure maple syrup,

2 15-oz cans yellow corn, drained and rinsed unless no-salt-added, or 3 cups frozen corn, thawed. Like to use fire roasted frozen corn.

3 15-ounce cans with liquid; I prefer to use black, kidney, and pinto, but any beans will do

water or vegetable broth to sauté or thin with, as needed

Directions:

Use a large soup pot with a thick, heavy bottom to reduce the risk of scorching. Add the onions and bell peppers. Heat over medium low heat, sautéing the vegetables slowly until the onions are translucent. Add the garlic through BLA. Mix thoroughly and continue to sauté for another two minutes or so, until the spices are warmed and aromatic. Be careful not to burn the spices.

Add the remainder of the ingredients and mix thoroughly. Use a little less liquid than you think you need, until the chili comes up to temperature. Bring to a weak simmer, stirring frequently to keep from scorching. Once it is thoroughly hot, you can cover it tightly and turn the heat off; it will continue to meld and improve for a couple of hours, and stay hot enough to eat. Taste, and adjust the seasonings as needed. It’s always better the next day.