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[edit] Ingredients
2 |
tablespoons vegetable oil |
1 |
lrg chopped onion |
1 |
lrg chopped red bell pepper |
2 |
|
4 |
garlic cloves minced |
4 |
ounces can black beans - (15 ea) rinsed, drained |
2 |
ounces can chopped tomatoes - (28 ea) |
3 |
fresh jalapeno peppers seeded and minced |
1 |
tablespoon chili powder |
1 |
|
1 ½ |
teaspoons cumin |
¼ |
teaspoon salt |
½ |
teaspoon freshly-ground black pepper |
1 |
|
|
|
|
Shredded reduced-fat cheddar cheese |
|
Chopped cilantro |
[edit] Preparation
Step 1 |
Heat oil on medium in a Dutch oven. Add onion, bell pepper, celery and garlic, and cook 8 minutes or until softened. Stir in black beans, tomatoes, jalapenos, chili powder, oregano, cumin, salt and pepper. Bring to boil, reduce heat to low; cover and simmer 30 minutes, stirring occasionally. |
Step 2 |
Stir in corn and cook 5 minutes. Serve with yogurt, cheese and cilantro for garnish, if desired. |
Step 3 |
This recipe yields about 12 cups. |
Step 4 |
Yield: 12 cups |
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[edit] About Hot and Spicy Black Bean Chili
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