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Black Bean Chili

from the Warren Conference Center Northeastern University


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.