Week In A Weekend Corn & Kidney Bean Chili

Corn and Kidney Bean Chili: Gluten-Free & Dairy Free & Delicious!

Yield:  10 cups6 ears fresh corn, husks and silk removed, or 2 10-ounce bags frozen corn4 tablespoons extra virgin olive oil or canola oil2 medium red onion, medium dice4 cloves garlic, minced1 tablespoon sea salt2 tablespoons chili powder2 teaspoons cumin1 teaspoon ground cayenne3 cups cooked kidney, black or pinto beans (or 2 15-ounce can, rinsed and drained)1 can (24 ounces) plain crushed tomatoes, with juice

1. Cut the kernels off the cobs and set aside, or remove the bag of corn from the freezer to begin thawing.
2. Set a large pot over medium heat and add the oil and onion.
3. Sauté for 2 minutes, add the corn, garlic, salt, chili powder, cumin, and ground red pepper. Stir well and cook for 5 minutes.
4. Add the beans and tomatoes to the corn and onion mixture, stir well, and cover.
5. Turn the heat to low, and allow to simmer for 30 minutes.
6. Taste and add more salt, chili powder, or ground red pepper as desired.

Storage: Refrigerate ½ of the chili in an airtight container to reheat and eat within 3 days. Freeze the remaining chili to reheat within 2-3 months.*Remember to leave at least ½ inch of air between the chili and the lid when freezing to allow for expansion.