Black Bean and Corn Chili

[Guest guest]

Black Bean and Corn Chili

From Dr. McDougall's Program for Women

Serves 6-8

 

1/2 cup water

1 onion, chopped

1 large red bell pepper, chopped

1 medium green bell pepper, chopped

1 teaspoon minced garlic

45 ounces canned black beans, rinsed and drained

29 ounces diced tomatoes, with jalapenos

1 cup salsa

2 teaspoons chili powder

1 teaspoon ground cumin

2 cups frozen corn kernels

2 dashes Tabasco sauce

1/4 cup chopped fresh cilantro

 

Place the water in a large pot with the onion, bell peppers and

garlic. Cook, stirring occasionally, for 10 minutes. Add the beans,

tomatoes, salsa, chili powder, and cumin. Cook over low heat for 10

minutes. Stir in the corn and cook for 5 minutes. If desired, season

with Tabasco sauce and garnish with cilantro before serving.