2 Tbsp olive oil
1 (6- or 8-inch) corn tortillas, cut into
2-inch strips
2 medium onions, chopped
1 large red bell pepper, chopped
4 cloves garlic, chopped
1 (15 oz) can corn, undrained
2 Tbsp chili powder
1 ½ tsp dried oregano
1 ½ tsp ground cumin
¼-1/2 tsp cayenne pepper
1 (15 oz) can black beans, drained
1 (16 oz) can tomato sauce
Salt and pepper
¼ cup shredded Monterey Jack cheese
2 green onions, chopped
¼ cup sour cream
2 Tbsp fresh cilantro, chopped
Heat half the oil in a 2-quart saucepan over
medium-high heat. Add cut tortillas and lightly brown. Remove to a paper
towel-lined plate; let drain. Heat remaining oil in saucepan. Add onion, red
pepper, garlic, corn and seasonings. Cook 4 minutes; stir often.
 |
| What a beautiful combination! |
Add beans and
tomato sauce. Season with salt and pepper to taste. Simmer 20 minutes.
 |
| Thick and rich! |
Serve
topped with tortilla strips, cheese, green onions, sour cream and cilantro.
 |
| No corn tortillas at the store, so I used some crunched-up tostadas. |
Chef Tips: You can subtly spice this dish up by
replacing the Monterey Jack cheese with Jalapeno Monterey Jack cheese.
My Rating: 5/5 "We adored this. The chili has a really robust flavor that is complemented beautifully by the creamy dairy accents and the crunchy tortilla. All of that, and no meat? Good stuff!"
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