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Post by HippoMommy on Sept 22, 2005 0:11:27 GMT -5
Black Bean Chili
From Kathleen D. (posted to WW website WPA board)
1/2 medium onion(s) 1/2 medium sweet red pepper(s) 1/2 medium carrot(s) 2 clove garlic clove(s) 1 tsp chili powder 1/2 tsp ground cumin 10 oz canned diced tomatoes 1/2 cup vegetable broth 14 oz canned black beans 1/2 cup cooked frozen corn kernels
Instructions
In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious. Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper. Note: If the chili seems too thick, thin out with water or vegetable stock.
Serve with ff shredded cheese and/or ff sour cream
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