Easy Beany Chili
1 can black beans
1 can petite corn
1 can garbanzo beans
1 can kidney beans
1 can pinto beans
1 large red or yellow onion, roughly chopped (i prefer the taste of red)
4 chilies, roughly chopped (or you can use canned, i grow 'em so i use fresh ones)
1 clove garlic, minced
2 tablespoons adobo (you can get this spice from a Hispanic market)
1/4 cup chili powder (or add to taste if you cant stand the heat!)
1 green or red jalepeno (optional)
This is super easy, and can be easily substituted with other beans, veggies etc.
In a large stock pot, add chopped onion, chilies, jalepeno, garlic and crushed tomatoes. Let simmer on low heat while you are opening and draining your cans. After draining, pour each can into stock pot and mix well. When adding spice to your chili be sure to add in little by little and taste after each add -in. I like to alternately add chili and adobo and taste the broth each time. when you reach a heat and taste you are satisfied with put a lid on your pot and keep on low heat for at least 2 hours before you serve.