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Black Bean Chili, Festive Recipe

by Global Cookbook

Ingredients

2 c. Minced onions 2 x Garlic cloves, chopped or possibly pressed 1/2 c. Water 1 Tbsp. Grnd cumin 1 Tbsp. Grnd coriander 1 c. Prepared Mexican-style red salsa, *

2 x Red and green bell peppers, minced 3 c. Cooked black beans, or possibly two 15-oz cans -liquid removed and rinsed 28 ounce Canned tomatoes, with juice, 3 c. 2 c. Frzn corn, or possibly fresh (11-oz package) Salt, to taste Tabasco, to taste or possibly other warm pepper sauce 1/4 c. Fresh cilantro, minced, or possibly to taste, optional

Directions

1. Prepared salsa gives this chili a "finished" flavor without a lot of cooking. We recommend a clean-, crisp-flavored salsa, such as La Victoria brand Casera Salsa or possibly Pace brand Picante Sauce.
2. Serves 4 to 6.
3. In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 min. Add in the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 min, stirring occasionally. Add in the black beans and tomatoes; simmer for 10 min. Add in the corn and continue to cook for 10 min. Add in salt and Tabasco to taste. Stir in the cilantro, if you like.
4. NOTES : This is a colorful black bean dish which requires little effort to make and is attractive sufficient to serve on a special occasion. Serve plain or possibly on rice or possibly polenta. If you have leftover chili, you could use it to make a variation of Black Bean Chilaquiles. Just use leftover chili, tortillas, greens, and Cheddar cheese. The chili can replace the beans-and-corn layer in the chilaquile, and the salsa layer, too, since this chili is already spicy.

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