To add some heat you can add Cayenne EVOO or Baklouti EVOO as well. This chili is absolutely delicious!
1/2 Cup Ultra Premium Extra Virgin Olive Oil
2 cups of chopped red onion (1 medium)
1 tablespoon of chili powder
2 teaspoons of ground cumin
2 teaspoons dried oregano or 1 scant tablespoon chopped fresh oregano
add salt to your taste
2 cups of drained can corn or thawed frozen corn
1 (28 ounce) can of crushed tomatoes
1 3/4 cups of cooked kidney beans or canned beans drained and rinsed
1 3/4 cups of cooked black beans or canned beans drained and rinsed
1 3/4 cups of cooked pinto beans or canned beans drained and rinsed
Heat the olive oil in a large soup pot over medium heat. Stir in the onion and season with the chili powder, cumin, oregano and salt. Cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the corn, stir it around and cook for 5 minutes so it picks up the flavors of the onion and herbs. Add the tomatoes and all the beans and stir to combine. Reduce the heat to medium-low and simmer 45 minutes to deepen and blend the flavors.
Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr