Chili is one of my most favorite foods, and I look forward to Fall every year because it means it's finally cool enough to really enjoy it. I make chili a little bit different every time, so the name rainbow chili came to me as I was making it, and when you see my fresh ingredient photo below, you will see why!
Corn Casserole is another big time favorite, but all the credit for this recipe goes to my friend, Jenn, who passed it along via another of my besties. It is killer and a huge crowd pleaser. I am always looking for an excuse to make it, and discovered last winter that it was delicious with chili!
Alright, let's get cooking! Chili takes longer to cook, so start it first. You will need:
While the meat is browning, take this time to chop all of your veggies. I love veggies in chili. I think they add color, flavor, and texture. Here is why I called it Rainbow Chili... Isn't that pretty?! Once everything is chopped, go ahead and throw everybody in the pot. Stir it all up, salt and pepper, and then let them cook for a few minutes. Last, throw in the corn, tomatoes, sauce, and a can of water. Stir, and add all of your spices. Leave the cayenne out if you don't like heat.
Drain and rinse the beans. I do this because you really don't need all of that starchy liquid, but also because I got a super cute new colander and wanted to try it out :) Stir them into the pot, too, and then wait. Chili is the kind of thing that gets better the longer it cooks, so use this time to make the corn casserole. Put it over low heat, pop a lid on and let it simmer away!