October 20, 2009

Black Bean Chili with Lisa Corrado

article & video from wtnh.com

Recipe adapted from Moosewood Restaurant Low Fat Favorites.

Best Ever Black Bean Chili
Serves 4-6

2 c. chopped onion
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 c. salsa
2 red bell peppers, chopped
2 15 oz cans black beans, drained and rinsed
1 28 oz can diced tomatoes
salt and pepper to taste
1/4 c. chopped fresh cilantro

Heat the oil over medium heat in soup pot. Add onions and cook about 5 minutes. Add garlic and cook another 5 minutes. Add cumin and coriander. Stir in salsa and peppers. Lower the heat and cook partially covered for 5 minutes, stirring occasionally. Add the black beans and tomatoes, simmer 10 minutes. Add salt and pepper and then cilantro.