Cookbook

Ingredients

• 2 tablespoons olive oil
• 2 medium onions (chopped)
• 1 large red bell pepper (chopped)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 cloves garlic (chopped)
• 1 (15- ounce) can black beans (drained)
• 1 (15- ounce) can corn (undrained)
• 1 (16- ounce) can tomato sauce
• 1 1/2 teaspoons dried oregano
• tortillas
• 1/4 cup shredded Monterey Jack cheese (or Jalapeno Jack cheese)
• 2 green onions (chopped)
• 1/4 cup sour cream
• 2 tablespoons fresh cilantro (chopped)

Instructions

1. Gather the ingredients.

2. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven. Add the onion, bell pepper, half of the salt, and the pepper. Sauté until slightly softened, about 3 minutes.

3. Add the chili powder, cumin, and cayenne pepper. Stirring often, bloom the spices for about a minute.

4. Stir in the garlic followed by the beans, corn, and tomato sauce. Season with remaining salt, or to taste. Finally, add the oregano by pinching between your fingers to allow the oils to activate. Bring to a simmer and cook, uncovered, for 20 minutes over medium-low heat, stirring occasionally.

5. While the chili cooks, make the tortilla strips. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the cut tortillas and sauté for a few minutes until lightly browned and crisp.

6. Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch. 

7. Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro, if desired.