Black Bean and Corn Chili

Makes 4 servings

Lia

A hearty, healthy, and meatless chili. Our empirical research shows the chili tastes better after it has set for a day in the fridge!

ingredients

1/2 cup coarsely chopped onion
2 garlic cloves, chopped
1 T safflower oil (or olive oil)
1 can black beans, drained
1 can red beans, drained
1 can chopped stewed tomatoes and its liquid
1 T tomato paste
1 can sweet corn
1 T chili powder
1 t ground cumin
1 1/2 cup filtered water
1 celery stalk, chopped
1 bunch collard greens, stems removed and sliced into 1" strips, perpendicular to stem
1 t sugar
1/2 cup diced green bell pepper
1/2 t dried parsley flakes
salt and pepper to taste

1
1. Saute the onion, garlic, celery, and collard greens in the oil in a medium-sized saucepan over medium heat 4-6 minutes, or until onion in translucent.
2
2. Add the beans, tomatoes and their liquid, corn, tomato paste, chili powder, cumin, sugar, water, and parsley flakes, and stir to combine. Reduce the heat, cover the pan, and simmer the mixture 15-20 minutes.
3
3. Add the bell pepper and cook the chili another 5 minutes. Season with salt and pepper as necessary.
4
4. Serve with diced red onions, shredded cheese, and a dollop of sour cream on the top.

Source: Adapted from The Wellness Lowfat Cookbook