2 red bell peppers, seeded and diced

1 onion, chopped

2 tbsp (30 ml) vegetable oil

1 lb (450 g) lean ground pork

2 tbsp chili powder

1 tsp ground coriander

1 can (28 oz/796 ml) diced tomatoes

1 can (19 oz/540 ml) kidney beans, rinsed and drained

1 cup (150 g) frozen corn kernels

3 tbsp (45 ml) tomato-based chili sauce or ketchup

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a large pot over high heat, soften the bell peppers and onion in the oil. Add the meat and cook until it begins to brown. As it cooks, break it up with a wooden spoon. Add the spices and cook for 1 minute, stirring constantly. Add the remaining ingredients and continue cooking for 15 minutes or until the chili has thickened. Season with salt and pepper. Spoon into six 1 1/2-cup (375 ml) ramekins and place on a baking sheet. Set aside.

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