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This recipe is from an old Vegetarian Times magazine. It's best served over warm cornbread.
Ingredients
- 2 tsp vegetable oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-2 jalapenos peppers, seeded and minced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/8 tsp cayenne pepper
- 14-oz can stewed tomatoes
- 3/4 cup water
- 2 16-oz cans black bean, rinsed and drained
- 1 cup fresh or frozen corn kernels
- 1/3 cup chopped fresh cilantro, optional
Directions
- In a large pot, heat oil over medium heat. Add onion, bell pepper, jalapeno, and garlic. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Add spices, tomatoes, beans, and water. Simmer for 15-20 minutes. Stir in corn and cook for 1 minute. If desired, stir in cilantro. Serve.
Tips
- This chili is great with a little grated cheese over the top.
- I also love to serve this with hot cornbread right out of the oven.
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