Black Bean Chili
2 tsp vegetable oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
1 green bell pepper, chopped
2 cups frozen or fresh corn kernels
4 cups black beans, drained and rinsed well
1 tsp ground coriander
1 tbs ground chili pepper
3 tbs chopped canned mild green chilies
2 cups water
Heat the oil in a heavy-bottomed pot. Sauté the onions and garlic over
moderate heat until the onions turn golden. Keep the pot covered between
stirrings. Stir in carrots and bell pepper. Cook for three minutes. Stir
in remaining ingredients and simmer, covered, over low heat for thirty
minutes or up to one hour. Stir occasionally. Serves 4.
(from 1,000 Lowfat Recipes by Terry Blonder Golson)
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