Black Bean Chili With Corn |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Low in saturated fat and in cholesterol and delicious served over brown rice. Ingredients:
1 tablespoon extra virgin olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1/2 cup celery, chopped |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 pinch cayenne pepper |
1 tablespoon tomato paste |
1 (28 ounce) can diced tomatoes |
1 (19 ounce) can black beans, drained and rinsed |
1 1/2 cups corn kernels |
2 tablespoons fresh coriander, minced |
Directions:
1. In a saucepan, heat the oil over medium heat; fry the onion, garlic, celery, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.
2. Add the tomato paste; cook, stirring, for 1 minute.
3. Add the tomatoes and black beans; bring to a boil.
4. Reduce the heat and simmer, stirring often, until thick enough to mound on a spoon, about 30 minutes.
5. Stir in the corn; cook until heated through, about 4 minutes.
6. Stir in the coriander.
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