Black Bean Chili
from the Warren Conference Center Northeastern University
Ingredients
- 2 Tbsp olive oil
- 1 cup chopped onions
- 1 cup diced red bell pepper
- 1 tsp ground cumin
- 4 1/4 tsp chili powder ( I use less)
- 2 cups chicken or vegetable broth
- 2 Tbsp tomato paste
- 1 14 1/2 oz can of crushed tomatoes
- 3 15 oz cans of black beans (I think I rinse them)
- 1 1/2 cups frozen corn
- 2 Tbsp fresh cilantro (I do not use)
In a 3 quart saucepan heat oil over medium heat.
Add onions cooking for three minutes.
Stir in bell pepper, cumin and chili powder and cook for an additional three minutes.
In the same pan, add broth, tomato paste, tomatoes and beans; mix well. Bring to a boil.
Reduce heat to low and simmer, uncovered for 20 minutes. Stir in corn and cilantro.
Top with sour cream or shredded cheddar cheese.