Saturday, January 17, 2015

Black Bean Chili, by Danielle Martins

2 Tbs. olive oil
2 Medium Onions
1 Lg. pepper
4 garlic cloves, minced
1, 15 oz. can of corn, drained
1 and 1/2 tsp:

  • chili powder
  • dried oregano
  • dried cumin
1, 15 oz. can black beans, drained
1, 16 oz. can (or so) of tomato sauce/crushed tomatoes

OPTIONAL TOPPERS:
1/4 c. shredded cheese
2 scallions
sour cream
cilantro

DIRECTIONS:
  1. Heat oil and cook onion, peppers, and seasoning spices until veggies are soft (7-10 mins).
  2. add garlic and cook one more minute.
  3. add corn, beans, tomatoes; cook about 15 minutes until heated through.

*Serve over rice or however you want...enjoy what toppings you want!

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