Chili con carne with beans and corn

Ingredients:

• 900 g of ground beef
• 3 cans of kidney beans (400g each), drain and rinse.
• 3 tbsp. l. olive oil
• 1 medium onion, diced
• 1 small sweet green pepper, seeded and diced
• 2 large cloves garlic, finely chopped
• 1/4 cup chili powder and a little more to taste
• 2 tsp dried oregano
• 1.5 tsp ground cumin
• 800 g diced tomatoes
• 450 g tomato sauce
• 300 g frozen corn kernels
• Grated cheddar, sour cream for serving

Preparation:

1. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Brown the ground beef, fluffing it with a fork, for 7–8 minutes. Season the ground beef with 1/2 teaspoon of salt and pepper. Using a slotted spoon, transfer it to a plate lined with paper towels.
2. Heat 1 tablespoon of olive oil in a saucepan. Add the onion, green pepper, and garlic and sauté for 5 minutes until soft. Then add the chili powder, oregano, and cumin. Sauté for another 1 minute.
3. Return the minced meat to the pan. Add the beans, tomatoes, tomato sauce, corn, 1.5 cups of water, and 2 teaspoons of salt. Simmer for 30–45 minutes. Taste. Add chili powder if needed.
4. Divide the chili among plates, top with a spoonful of sour cream and sprinkle with grated cheese.