Cole’s Chili

• 2 tbsp olive oil
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 28 oz 1 large can crused or diced tomatoes
• 30 oz 2 cans of beans, drained - black and kidney
• 15 oz 1 can corn
• ½ package spinach
• 3 tbsp chili powder
• 3 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp salt
• ½ tsp ground pepper
• 1 tbsp Italian spices
• 1-2 cups vegetable stock

Ingredients

• 2 tbsp olive oil
• ½ yellow onion, diced
• 3 cloves garlic, minced

Heat olive oil over medium-high in a large pot or saucepan. Add onions and garlic and saute until translucent, about 3 minutes.

• 28 oz 1 large can crused or diced tomatoes
• 30 oz 2 cans of beans, drained - black and kidney
• 15 oz 1 can corn

Add tomatoes, beans, and corn. Bring to a boil.

• 3 tbsp chili powder
• 3 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp salt
• ½ tsp ground pepper
• 1 tbsp Italian spices
• 1-2 cups vegetable stock
• ½ package spinach

Add chili powder, cumin, cayenne pepper, Italian spices, salt, and pepper, and water or stock. Stir well. Turn heat down and simmer for about 30 minutes, mixing in the spinach toward the end.