Ingredients:

1 tablespoon canola oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeño chiles, seeded, finely chopped 

2 cans (15 oz each) black beans, drained, rinsed

2 cans (14.5 oz each) Diced Tomatoes, undrained

1 1⁄2 cups water

1 tablespoon chili powder 

1 teaspoon ground cumin 

1⁄2 teaspoon coarse salt (kosher or sea salt) 

1 cup frozen organic sweet corn 

Sour cream or plain yogurt, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired

 

Directions:

In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, gar- lic and chiles in oil 5 to 7 minutes, stirring frequently, until tender. Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer. Top each serving with sour cream, cheese and cilantro.

 

Prep Time: 20 Minutes

Start to Finish: 1 Hour

4 servings (2 cups each)