Corn Chili

I found this recipe when we were newlyweds and I was in my final semester of college.  Money was tight, and that meant that recipes that were hearty and filling (but didn't include meat) were on the menu.  I threw together this chili with whatever I had laying in the pantry and some guidance from good old allrecipes.com.  It takes no more than 20 minutes from the time you decide to make it until it's on the table.  This made a surprisingly big pot of chili that lasted quite a while.  Try serving it with sour cream and tortilla chips.  Or pair it with a little homemade cornbread, and it's the perfect meal to warm you up on a chilly autumn day.

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Corn Chili
(adapted from Corn Chili on allrecipes.com)

2 Tbsp vegetable oil
1 onion, diced
1 tsp ground cayenne pepper (or less if you don't want it to be too spicy)
2 tsp dried oregano
1 tsp taco seasoning (optional)
2 cans corn (or 1 lb frozen corn)
2 cans (14.5 oz) diced OR stewed tomatoes (regular or Mexican-style for more spice)
1 can (15 oz) pinto beans, drained
1 can (15 oz) kidney beans, drained
2 chicken bouillon cubes (or 2 tsp granules)
1 cup water
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups tomato sauce
2 Tbsp tomato paste

1. In a large stock pot, cook onion in oil over medium heat for one minute.  Stir in cayenne pepper, oregano, and taco seasoning.  Cook one minute more, stirring.  This recipe can easily be adjusted to suit your tastes.  Play around with the spices, adding more or less, to achieve that perfect chili taste that will win you first prize in the neighborhood chili cook-off.  
2. Stir in corn, tomatoes, beans, bouillon, water, salt, pepper, tomato sauce, and tomato paste.  Cook, uncovered, until heated through and slightly thickened, 10-15 minutes.  If it's too thick, just add more water. Too thin?  Add a bit more tomato paste.
3. Serve your chili in a large soup bowl and let it warm you right up.