Black Bean Vegetable Chili

Serves 4 to 6

This hearty chili features black beans, spicy Jalapeños chiles and plenty of veggies. You can cut the heat by leaving out the Jalapeños. Served over grain with slice of cornbread, this chili makes a satisfying meal.

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped red pepper
4 cloves garlic, minced
30 ounces canned black beans, drained and rinsed
28 ounces ground peeled tomatoes
2 fresh Jalapeños
1 tablespoon chili powder
2 teaspoons minced chipotle chile
1 1/2 teaspoons leaf oregano, crushed
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup whole-kernel corn (fresh, thawed-frozen or canned)

Heat oil in 4-quart saucepan over medium heat. Add onion, green bell pepper, red pepper and garlic and cook until tender. Stir in black beans, tomatoes, Jalapeños, chili powder, chipotle chili, oregano, cumin, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer 30 minutes, stirring occasionally. Stir in corn and cook another five minutes. Serve with chopped fresh cilantro, if desired.

Sound Consumer, January 2004