This hearty corn and black bean chili makes a satisfying main dish. Serve with warm cornbread or corn tortillas. From: http://www.livebetteramerica.com/recipes/vegetarian-chili/ab6ae52f-ccb7-4aa7-9593-bfca93e67105?src=SH
prep time: 20 min
start to finish: 1 hour
makes: 6 servings (1 1/3 cups each)
1 tablespoon vegetable oil
1 large onion
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeno or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen organic fire roasted orplain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon 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
1) In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic; 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 5 minutes longer.
3) Top each serving with remaining ingredients
Oops! Probably should have posted this in recipes, my bad.