Ingredients
| 1 | tablespoon vegetable oil | | 1 | large onion, chopped (1 cup) | | 1 | medium green bell pepper, chopped (1 cup) | | 4 | cloves garlic, finely chopped | | 2 | fresh jalapeño or serrano chiles, seeded, finely chopped | | 2 | cans (15 oz each) black beans, drained, rinsed | | 2 | cans (14.5 oz each) Muir Glen® organic fire roasted or plain diced tomatoes, undrained | | 1 1/2 | cups water | | 1 | tablespoon chili powder | | 1 | teaspoon ground cumin | | 1/2 | teaspoon coarse (kosher or sea) salt | | 1 | cup Cascadian Farm® frozen organic sweet corn | | Sour cream or plain yogurt, if desired | | Shredded Cheddar cheese, if desired | | Chopped fresh cilantro, if desired |
Preparation Directions
| 1. | In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender. | | 2. | 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. | | 3. | Top each serving with remaining ingredients. | | No change. |
|
| You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use. |
|
