VEGETARIAN CHILI

1 large onion, chopped
8 medium garlic cloves, minced
2 red bell peppers, chopped
4 T. olive oil
3 T. chili powder
1 T. ground cumin
8 medium tomatoes, diced
1½ cups tomato juice
1 (4 oz.) can diced mild green chiles
2 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto beans, drained
3 ears fresh corn, kernels removed
4 T. cilantro, chopped
1 T. fresh lime juice
Salt and Cayenne to taste

Saute onion and garlic in heated oil until softened. Continue sautéing and add chili powder and cumin, then tomatoes, tomato juice, and green chiles – let simmer for about 10 minutes. Add beans, bell pepper, and corn (*you can also add the milk from your ears of corn; once you’ve sliced off the kernels simply turn the knife to the dull side & scrape along ear to get all those delicious sweet and creamy juices!). Simmer until bell pepper and corn done, adding cilantro about 5 minutes until chili is ready to serve. Add lime juice, salt and cayenne, adjusting for taste. Serve with your favorite chili sides.