A hearty chili made with vegetables and minced pork.

Serves 4


600 grams coarsely minced, ground pork
2 tablespoons olive oil
4 large onions, diced
4 cloves garlic, minced
1 454-gram (16 ounce) can of kidney or other red beans
1 454-gram (16 ounce) can of chopped tomatoes with juice
1 green bell pepper, chopped
1 red bell pepper, chopped
1-tablespoon tomato paste
1 800-gram (28 ounce) can tomato sauce
Chili powder to taste
1/2-teaspoon red pepper seeds
2 bay leaves
Dried marjoram to taste
Salt to taste
1 tbsp of corn kennels (canned or frozen)


Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside. Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender.

Add in the green bell pepper, kidney beans, seeds, chopped tomatoes, red bell pepper. Cook and stir until tender and heated through. Return the pork to the skillet. Mix in the tomato sauce and corn kennels. Season with chili powder, marjoram, bay leaves and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend. Serve over rice.