Black Bean Chili

6 Servings

30 minutes or fewer

You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice.

2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
⅛ tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
¾ cup water
1 cup fresh or frozen corn kernels
⅓ cup chopped fresh cilantro

Two 16-oz. cans black beans, rinsed and drained
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.

October 1998