Quicker, Thicker Chili

 
Janet Groene’s
Double Quick, Double Thick Chili

 
    This takes a big pot and a big appetite. It can be vegan or vegetarian if you wish. Use your favorite beans, preferably one can of each. Need more chili for more folks? Keep adding more beans and adjust seasonings as you go. The re-fried beans serve as your thickener. They blend in best if added early.   

     Make this chili for a big family or freeze leftovers in batches right-sized for your needs.    Because this chili is so thick, stir it often. Keep the fire moderate to keep it from burning on the bottom.
    
2 tablespoons lard, butter, vegetable oil or bacon fat
Large onion, diced
Green sweet pepper, seeded and diced
Red sweet pepper, seeded and diced
3 tablespoons chili powder
1 teaspoon each ground cumin, garlic granules and sugar
1 can re-fried beans (regular or vegetarian)
Small can (8 ounces)  whole kernel corn with juice OR
2/3 cup frozen corn kernels

2 bouillon cubes (vegetable, beef or chicken)
1 cup water
28-ounce can diced tomatoes with juice
2 cans beans, drained and rinsed, (kidney beans, red, black, pinto, cannellini, black-eye peas)

Optional:
Water or broth and dry red wine

Garnishes if desired:

Chopped scallions

Diced sweet onion

Shredded cheese

Sour cream 

Garlic croutons

Oyster crackers

Crumbled cornbread

Fritos

    In a large pot,  kettle or Dutch oven, heat fat. Stir-fry onion, gradually adding peppers over high heat. Reduce heat to medium and stir in seasonings and re-fried beans. Heat to soften beans.. Mix well. Stir in corn.
    Add water and bouillon and stir to dissolve bouillon. Add tomatoes. Cover and simmer until vegetables are tender. Stir in beans and thin to taste with water  or broth and wine. Garnish if you wish. Pass the pepper mill or hot sauce. 

See more Janet Groene RV recipes new each week at https://campandrvcook.blogspot.com