This hearty corn and black bean chili makes a satisfying main dish.  Serve with warm cornbread or corn tortillas.  From:

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.