This recipe really is insanely easy, and even my meat-loving fiance swooned over it. I made a few small modifications: I used olive oil instead of vegetable oil because it's what I had on hand, and "chili-ready" chopped tomatoes rather than the canned whole variety. I like spicy chili but since I used the chili-ready tomatoes, I didn't have to change the seasonings much; I added an extra half tablespoon of chili powder and halved the cumin to 1/2 tablespoon, and added a teaspoon of sea salt to enhance the flavors (which might not have been necessary if I had not used the low-sodium beans and corn). I also added a drained can of white beans. The finished product came out very thick and chunky, probably due to my high elevation, but that's how I prefer my chili anyway. Overall, this so good that we ate virtually nothing but chili for two days. Highly recommended!
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This recipe really is insanely easy, and even my meat-loving fiance swooned over it. I made a...