- 2 pounds ground beef or 2 1/2 cups canned chickpeas
- 1 onion, chopped
- 4 cloves garlic, chopped
- One 8-ounce can crushed tomatoes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano (preferably Mexican)
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- One 32-ounce can kidney beans, drained and rinsed
- 1 cup sweet corn, drained
- Shredded Cheddar, or Daiya, to garnish
Start to sauté the onions in canola oil on medium heat, stirring often. If using chickpeas for a vegan chili, you should pulse them three quick times in a food processor to break them down a bit. Once the onions are transparent, add a bit more oil, the chili powder, cumin, and garlic. When the onions become a brown color, you can add your beef or chickpeas. Stir every minute or so until beef or chickpeas start to brown.
Drain the mixture at this point if using beef, but it is not necessary with chick peas. Add all other ingredients except for the cheese, and let simmer on a medium-low flame, stirring occasionally for 30-45 minutes. You can add more chili or cayenne to taste.
Serve with cheese on top, and other toppings such as sour cream and chopped red onions. Excellent to serve over couscous, bulgur, or rice, or under a short-pastry crust, pot pie-style!