Heat oil in a large pot over medium-high heat. Add onions, bell peppers, and garlic, saute until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne, stir 2 minutes. Mix in black beans, reserved bean liquid, corn, and sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Serve with grated cheese of choice and Mozzarella, Scallion, and Olive Cornbread. Chili tastes best when flavors have had the chance to meld overnight; I suggest making this 1 day ahead and refrigerating.
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|Serving Size: 1 Serving (2855g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1861 (49%)|
|Amt Per Serving||% DV|
|Total Fat 206.8g||276 %|
|Saturated Fat 124g||620 %|
|Monounsaturated Fat 64.6g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 779.5mg||240 %|
|Sodium 3045.4mg||105 %|
|Potassium 8722.3mg||230 %|
|Total Carbohydrate 303.1g||89 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 291g|
|Protein 194.6g||278 %|
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Calories per serving: 3805
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