This chili is quick and easy to make, makes a large batch, and truly tastes better the next day, making it ideal for advance preparation.
I love chili and this is definitely chili season, even though it was 73 degrees in North Alabama two days ago. And in true Alabama fashion, the weather changed (it was 39 this morning and brisk) and I was glad I had this dish to heat up and eat for lunch.
The recipe was in a plant-based magazine my daughter got me for Christmas at the Dollar Tree! So that made it a bargain in and of itself. And the recipes are very simple and easy to prepare - ideal for the busy homemade plant-based cook.
Makes 3 very large servings
INGREDIENTS
1 tsp olive oil
2 red onions, chopped (see Notes)
4 garlic cloves, minced
1 can (15.25 oz) corn, rinsed and drained
1 can (15.5 oz) kidney beans, rinsed and drained