Festive Black Bean Chili

Festive Black Bean Chili
2 cups chopped onions

2 garlic cloves, minced or pressed

1/2 cup water

1 T ground cumin

1 T ground coriander

1 cup prepared Mexican‑style red salsa

2 red and/or green bell peppers, chopped

3 cups black beans (two 15‑ounce cans, drained and rinsed)

3 cups canned whole tomatoes, with juice (28‑ounce can)

2 cups fresh or frozen corn kernels (11‑ounce package)

salt to taste

Tabasco or other hot pepper sauce to taste

1/2 cup chopped fresh cilantro, or to taste (optional)



In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.



Serves 4 to 6

Total time: 35 minutes
submitted by: Ellen Patton