Black Bean & Corn Chili

1/2 med onion
2 cloves garlic
1 green pepper
1 (15 oz ) can black beans - drained
1 cup corn kernels, frozen
1 cup chicken or light vegetable broth
1 (4oz) can low-sodium tomato sauce
2 tbsp cumin (or to taste) I use 1/2 that
2 tbsp italian herbs (or to taste)
2 tbsp chili powder (or to taste) I use 1/2 that
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup cilantro, chopped
Whole Wheat tortillas, for serving

Saute the onion, garlic, and bell pepper in a medium soup pot over medium-low heat for about 5 minutes, stirring frequently. Starting with the chicken broth, add the rest of the ingredients (except cilantro) and simmer for 15 minutes. Add the cilantro as garnish and season with additional salt and pepper if necessary. Serve with warmed whole-wheat tortillas.

Number of Servings: 4

Recipe submitted by SparkPeople user ELOUB64.