Black Bean Chili - Low FatSubmitted by: ELIZARDBETHDAY
Introductiona little spicy; best with cornbread! a little spicy; best with cornbread!
1 med. onion, chopped
1 med. green bell pepper, diced (1/4-in pieces)
1.5 + 1 TBS vegetable broth
6 cloves garlic, hopped
2 cans (3 cups) black beans, drained
1 can (8 oz) tomato sauce
1 can (15 oz) no salt added diced tomatoes, do not drain
2 TBS ground cumin
1/2 TBS red chili powder (more or less to taste)
2 TBS dried oregano
1 cup corn kernels, fresh or frozen
1/4 cup fresh cilantro, chopped
Heat 1 TBS in a medium soup pot. Saute onion and bell pepper over medium heat for approx 5 minutes, stirring frequently - until translucent. Add garlic, cumin, red chili powder, and continue to saute for one more minute.
Add 1.5 cups broth and rest of ingredients, except corn and cilantro. Simmer for 20 minutes, uncovered. Add corn and cook for another 2 minutes. Top each serving with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZARDBETHDAY.