1 Can White Beans
1 Can Garbanzo Beans
1-2 cups corn (frozen or canned)
2 Potatoes- chopped
1 Red Bell Pepper, chopped
1 medium onion, chopped
2-3 cloves of garlic, chopped
2 jalapeno peppers chopped, include the seeds (or not if you like it mild)
2 (12 oz.) jars Goya Recaito Cilantro Cooking Base (or make your own)
12 oz water
1 tbsp. olive oil
Salt & pepper to taste
1 small bunch of fresh cilantro
Chopped red onion for garnish
In a large stock pot, boil the potatoes in 12 oz. of water until just a little tender, not mushy. Reduce the heat to simmer.
Next, you have two options.
#1 – (my favorite) Pre-heat oven at 400. Put the following in a baking dish: onion, red pepper, garlic, corn, and jalapeno. Toss with olive oil and salt and roast until the veggies are tender and peppers are slightly charred. Then, add these to the potatoes and water that are in your large pot.
#2 – Alternately, you can sauté the red pepper, onion and garlic. Then you would just add these sautéed veggies plus the uncooked corn and jalapenos to the potatoes.
Once you’ve added the rest of the veggies to the potatoes, let simmer it simmer until potatoes are tender. Do not drain the potato water at any point. The potatoes act as a thickener and create a nice base for the chili. Add salt and pepper if needed. I like to add a handful of fresh cilantro & a bit of fresh lime juice to the pot of chili just before serving. Garnish with cilantro, lime and chopped red onion.