Cooking With Grandma Judy

Ingredients

• 2 tablespoons olive oil
• 1 finely chopped onion
• 3 cloves minced garlic
• 2 tablespoons chili powder
• 3/4 teaspoon cumin
• 3 tablespoons tomato paste
• 3 1/2 cups unsalted vegetable broth
• 8 ounces frozen white kernel corn
• 1 8-ounce can tomato sauce
• 4 (15-ounce) cans rinsed reduced-sodium pinto beans

Garnish

• Grated sharp cheddar cheese
• Finely chopped red onion
• Sour cream
• Corn chips

Directions

Heat olive oil in a large pan on medium heat.  Add chopped onion and cook for about 5 minutes until softened.  Add minced garlic and cook for 1 minute.  Add vegetable broth, chili powder, cumin, tomato paste, tomato sauce, corn and pinto beans.

Cover and bring to a boil.  Reduce heat to medium-low and simmer about 30 minutes.

Ladle into bowls and add desired garnishes.  Serve with cornbread or corn chips.

Options

• Chicken broth may be substituted for vegetable broth
• 2 cans of pinto beans and 27 ounces Bush's Chili Beans with Mild Chili Sauce may be used instead of 4 cans of pinto beans
• Stir in a handful of chopped fresh cilantro

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