1 cup red kidney beans
1 cup pinto beans
1 cup black beans
2 cups fresh sweet corn
2 15 oz jars tomatoes, chopped
12 oz tomato paste
2 large cloves garlic, chopped
1 large garlic, peeled (whole)
1 large white onion, chopped
6 cups vegetable stock
4 tablespoons chili powder
3 tablespoons cumin powder
2 tablespoons yellow mustard
Salt and black pepper
Rinse and sort beans in a large pot. Add 6 cups vegetable stock, 1 large garlic clove, peeled (whole) and half the onion. Season with salt and black pepper. Bring to a rolling boil on medium to high heat. Lower temperature. Simmer gently for 2 hours or until bean is soft and cooked. Drain and keep warm.
In a large pot on medium to high heat. Drizzle extra olive oil to coat the bottom. Fry onions until soft. Add garlic and toss quickly to soften. Do not burn. Add the rest of the ingredients. Mix well to combine and lower the temperature. Simmer gently for one hour, stirring occasionally (Add more vegetable stock if the chili is too dry).
Enjoy hot with your favorite corn bread or muffins.
