Mouth-Watering Tailgate Chili

This recipe was sent in to us by an anonymous reader so thank you to that person for sending it in. They did let us know that it servers up to 8 people, and they recommend making it before the game, and then heat it up on the grill.

INGREDIENTS

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 large onion, chopped (about 2 cups)
• 1 medium red bell pepper, cut into 1/4-inch dice
• One 28-ounce can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can Great Northern, drained and rinsed
• 1 (15 ounce) can corn kernels, drained
• 1 cup water
• 3 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• Optional Toppings: Reduced-fat sour cream, shredded reduced-fat Cheddar cheese, chopped onions

DIRECTIONS

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook until golden, about 1 minute. Raise the heat to medium-high, add the onion, and cook until softened, 5 minutes. Add the bell pepper and cook until the vegetables are very tender, 5 to 7 minutes. If the bottom of the pan begins to scorch, add a small amount of water.

2. Stir in the tomatoes, beans, corn, water, cumin, chili powder, curry powder, and cinnamon. Bring the mixture to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes. Serve in individual bowls and top with optional toppings as desired.