Chili Con Elote Mary Gordon Thanks to Margaret Yield: 6 servings 3 Tbsp. oil 1 onion, chopped 1 clove garlic 1 sweet pepper diced (green, yellow or red) 2 cups vegetable or chicken stock 1 cup chopped tomato or 2 Tbsp. tomato paste 1 cup fresh or frozen corn kernels 4 cups cooked kidney or pinto beans (or mix them) ½ tsp. chili powder ¼ - ½ tsp. cumin 1½ tsp. salt 1 tsp oregano Sauté onion and garlic clove in oil until onion is soft. Discard garlic. Add sweet pepper. Sauté another 2 or 3 minutes. Add stock, tomatoes and corn. Mash 2 cups of the beans (or not) and add to the pot along with the whole beans and seasonings. Simmer for 30 minutes. If too watery, remove the cover and cook another 10 minutes or so. This can be served over rice. Add shredded cheese, fresh avocado and tomatoes, if you like. I have quadrupled this recipe for a large crowd and it works out fine. Comments from Margaret: Definitely mash the 2 cups of beans. Serve with bowls of garnish as suggested, such as chopped scallion, sour cream, avocado or guacamole, cottage cheese, grated cheddar, etc. This is my favorite chili recipe ever.

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