Experiment #1 ~ Festive Bean Chili

Festive Black Bean (Plus Chicken!) Chili

This recipe was originally a vegetarian dish from Moosewood’s Low-Fat Favorites. It’s a pretty hearty dish, but we thought adding chicken would make it even better. Actually, Brian's comment was, "I liked it, but where is the meat??". ;)

This dish can be served as an entrée or as a side at any potluck. It’s especially tasty complimented with tortilla chips. We topped it with some cheese and sour cream as well. It’s also very easy and quick.

Serves 4 to 6

Total time: 35 minutes

Ingredients

2 cups chopped onions

2 garlic cloves, minced or pressed

½ cup water

1 T ground cumin

1T ground coriander

1 cup prepared Mexican-style red salsa

2 red and/or green bell peppers chopped

3 cups cooked black beans (2 15-oz cans, drained and rinsed)

3 cups diced tomatoes with juice (1 28-oz can)

2 cups fresh or frozen corn kernals (11-oz package)

Salt to Taste

Tabasco or other hot pepper sauce to taste

¼ cup chopped fresh cilantro, or to taste (optional)

In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in cilantro as desired.

Experiment #1 was a success. Experiment #2 was too... but we'll see when I get a chance to post that one! :)