This delicious and tasty Chili comes from my yogi friends Gloria and Steven, who live happily ever after in Verona, NJ. Enjoy with lots of friends, like they do.
One medium onion
Oil to fry the onion
Oregano, thyme, salt and pepper
One regular can of each the following: Garbanzo, Black Beans, White Beans. Or you can boil them yourself the night before (let them soak in water for three hours before boiling if you do)
One large can of tomatoes cut in pieces
One fresh corn.
One vegetable stock cube
One spoon of sugar
Sautee the onion in oil until they become transparent. I always do this over a low fire, it cooks slower and with gives better results. When the onions are transparent add the spices and then poor the tomatoe can contents and add the vegetable cube.
Let it be for 10 minutes. Then add the garbanzos and all the beans, put a little cilantro and the suggar.
Again let it continue to be over the low fire for another 20 minutes.
Cut the corn grains and add together with more cilantro and reduce the fire to almost minimal. Let it cook very slowly for 10 more minutes.
Serve with rice.
James rates the chili four stars!