Easy Black Bean Chili

 


Ingredients

  • 1
    tablespoon vegetable oil
  • 1
    large onion, chopped (1 cup)
  • 1
    medium green bell pepper, chopped (1 cup)
  • 4
    cloves garlic, finely chopped
  • 2
    fresh jalapeño or serrano chiles, seeded, finely chopped
  • 2
    cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 2
    cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
  • 1 1/2
    cups water
  • 1
    tablespoon chili powder
  • 1
    teaspoon ground cumin
  • 1/2
    teaspoon coarse (kosher or sea) salt
  • 1
    cup Cascadian Farm® frozen organic sweet corn
  • Sour cream or plain yogurt, if desired
  • Shredded Cheddar cheese, if desired
  • Chopped fresh cilantro, if desired

  • Steps

1 In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
2 Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
3 Top each serving with remaining ingredients.

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