This chili/sauce is wonderful over rice... It is a mix of Creole and Tex Mex flavors but it really works. It is good as a vegetarian option or served with grilled chicken or steak as a side.
2 tbs olive oil
2 medium onions, chopped
1 poblano pepper, chopped
2 cloves garlic, minced
1 tbs Tony Chachere's Creole Seasoning
1/2 tbs seasoning salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can whole kernel corn
2 15 oz cans of beans either black beans or kidney beans
In a large skillet with a lid heat the olive oil.
Add the chopped onions, chopped poblano pepper, minced garlic, and Creole seasoning cook over medium heat until the onions are softened.
Add the diced tomatoes, tomato sauce, whole kernel corn, beans and the remaining seasonings.
Bring up to a boil then reduce heat to a simmer.
Partially cover and simmer about 10 to 15 minutes until thickened.