Black Bean Vegetable Chili

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Black Bean Vegetable Chili

 

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped green bell pepper

1/2 cup chopped red pepper

4 cloves garlic, minced

30 ounces canned black beans, drained and rinsed

28 ounces ground peeled tomatoes

2 fresh jalapenos

1 tablespoon chili powder

2 teaspoons minced chipotle chile

1 1/2 teaspoons leaf oregano, crushed

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup whole-kernel corn (fresh, thawed-frozen or canned)

 

Heat oil in 4-quart saucepan over medium heat. Add onion, green bell pepper, red

pepper and garlic and cook until tender. Stir in black beans, tomatoes,

Jalapeños, chili powder, chipotle chili, oregano, cumin, salt and pepper. Bring

to a boil, reduce heat to low, cover and simmer 30 minutes, stirring

occasionally. Stir in corn and cook another five minutes.

Serve with sour cream, shredded cheese and chopped fresh cilantro, if desired.

Makes 4 to 6 servings.