I love making this for dinner and everyone enjoys it! Some eat it as soup with crackers, some eat it drained and wrapped in a tortilla. Both soups and burritos receive a generous helping of shredded cheese (Jack and cheddar mixed together) topping!
Chili Con Elote
6 Tbsp red palm oil (use olive or canola if you haven't red palm oil, but red palm is wonderful tasting and very good for you!)
1 chopped onion
2 cloves garlic, minced
1 or 2 green peppers, seeded and chopped (I used 1)
4 cups chicken stock or broth
2 cups chopped tomatoes
2 cups corn (fresh or frozen)
8 cups cooked pinto beans (begin with 4 c. dried) or use well-rinsed canned beans if you like.
1 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. salt
2 tsp. oregano
Saute onion and garlic in the oil. Add green pepper and saute 2-3 minutes more. Add chicken stock or broth, the tomatoes, and the corn. Mash two cups of the beans, then add them, the whole beans and the seasonings to the pot. Bring to a boil, then bring down to a simmer. Simmer, covered, 30 minutes.