Black Bean Chili
Christine
Serve with corn bread muffins
ingredients
- 4 cans (15 oz each) black beans, rinsed and drained, divided
- 1 can (14 1/2 oz) ready to serve chicken broth
- 1 onion chopped
- 1 stalk celery thinly sliced
- 1 green pepper chopped
- 2 cloves garlic minced
- 2 tsp olive oil
- 1 can (14 1/2 oz) diced tomatoes
- 1 cup frozen corn
- 3 teaspoons chili powder
- 1/2 tsp ground cumin
- 1/2 teaspoon dried oregano
- 1/2 tsp salt
- 1 tomato diced
- 1/2 cup sliced green onions
- 1/2 cup sour cream
directions
- 1
Place 1/2 the beans and all the chicken broth in a blender, process until smooth.
- 2
In a large pot combine onion, green pepper, celery, garlic and oil. Cook over medium heat until vegetables are soft, 8-10 minutes, stirring frequently. Add processed beans, remaining beans, canned tomatoes(with juice), corn, chili powder, cumin, oregano and salt. Mix well.
- 3
Bring to boil over high heat, stirring occasionally. Reduce heat to low and cook for 15 minutes stirring occasionally. Ladle into bowls and garnish each with fresh diced tomatoes, green onions and a spoonful of sour cream.
Source: Christine
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