This chili recipe is delicious, healthy, and absolutely ridiculously easy to make. But be warned: as the name implies, you’ll be opening a lot of cans to make it!
This recipe also works without the meat if you prefer the vegetarian option.
1 large yellow onion, diced
2 cloves garlic, crushed
1 pound ground beef
1 tbsp dried oregano
1 tsp cumin
1 bay leaf
½ tsp chili powder
1 fresh jalapeno pepper, diced (include some of the seeds if you wish to add some heat)
1 cup frozen corn
Salt to taste (1 tsp or more)
One can each of:
Red kidney beans
Baked brown beans
Sauté the onion in a little oil until it is softened. Add the garlic, oregano, cumin and chili powder and sauté for a few minutes more. Add the ground beef and brown while you start opening cans.
Add the remaining ingredients and stir to combine. Turn heat to low and allow to simmer for at least an hour, stirring occasionally to keep from sticking to the bottom. (If you have a large slow-cooker, cook on low for an hour or two).
Adjust the salt if desired, and serve with tortilla chips, crispy bread, or toast rounds.
Set out bowls of toppings when you serve, so that everyone can dress their chili as they wish: Greek yoghurt or sour cream, diced scallions, chopped cilantro, grated cheese, various hot sauces, pickled jalapeno peppers, and crumbled bacon are all great options.