Black Bean & Corn Chili
Betty
A quick fix for weekday winter dinners. From Howard and Judy Friedman.
ingredients
- 1/2 c. coarsely chopped onion
- 2 garlic cloves, chopped
- 1 Tbsp. canola oil (I used avocado oil)
- 1 1/2 c. cooked black beans (Can use a combination of black, pinto, and kidney)
- 1 c. canned tomatoes, with liquid
- 1 Tbsp. tomato paste
- 1 c. frozen corn kernels
- 1 Tbsp. Chili powder
- 1 tsp. ground cumin
- 1 tsp. sugar
- 1/2 c. diced bell pepper
directions
- 1
Saute the onion and garlic in the oil in a medium-size saucepan over medium heat 1-2 minutes or until the onion is translucent. Add the beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar, and stir to combine. Reduce the heat, cover the pan and simmer the mixture 15-20 minutes.
- 2
Add the bell pepper and cook the chili another 5 minutes. Ladle the chili into 4 bowls and serve.
Source: Howard and Judy Friedman
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