I was on the Dr Oz site looking for something completely different when I stumbled across this recipe. I know there are a zillion chili recipes...this one looked a little different with the touch of lime. I haven't tried this yet, plan to soon because I think it looks tasty. I'm guessing at the cooking time, it looks fairly quick though...30 minutes simmering time is included in my guess. Update...had a chance to make this and I really like the recipe - it's very quick to throw together. The only thing I wanted to come back and adjust is the amount of chili powder - suggest starting with a tsp and working your way up from there, because chili powders vary so much. I happened to use chipotle and an entire tbsp would have been too much.
- 3 tablespoons olive oil
- 2 cups diced onions, divided
- 3⁄4 cup chopped celery
- 3⁄4 cup chopped carrot
- 3 garlic cloves, minced
- 2 cups chopped bell peppers
- 1⁄2-1 tablespoon chili powder (to taste)
- 1 tablespoon ground cumin
- 1 (28 ounce) can chopped tomatoes, with liquid
- 3 tablespoons tomato paste
- 1 (15 ounce) can black beans, with liquid
- 1 (15 ounce) can kidney beans, with liquid
- 1 (11 ounce) can whole kernel corn, undrained
- 1 1⁄2 tablespoons dried oregano
- 1 1⁄2 tablespoons dried basil
- sea salt, to taste
- black pepper, to taste
- 1 tablespoon lime juice
- 1⁄2 cup chopped cilantro
- shredded soy cheese (optional)
- Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
- Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
- Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
- Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.