2 15-oz. cans stewed tomatoes
7-oz. can sweet corn
2 Tbsp. chili powder
15-oz. can black beans, drained
1 green bell pepper cut into 1/2-inch pieces
Vegetable oil
In a large Dutch oven, spray vegetable oil and simmer onions until tender. Add all remaining ingredients and bring to a boil.
Reduce heat, simmer for 30 minutes until peppers are tender. Top with shredded cheese and diced onions and serve with crackers.
Submitted by Nevis fifth grader Brandon Schroeder
Mike s Award-Winning Chili
1 pkg. chili seasoning mix
1 small can sliced black olives
1/2 shot tequila (optional)
1 can dark red kidney beans, drained
1 small can chopped green chilis