Black Bean Chili / Soup
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4.92 ml oil
- 1 onion, finely chopped
- 2 (793.78 g) can diced tomatoes
- 340.19 g can whole kernel corn (unsalted is best)
- 473.18 ml black beans (soaked or canned)
- 1-4 jalapeno, minced (varies depending on how spicy you like it)
- 29.58 ml cumin
- 2 bouillon cubes (chicken or vegetable)
- 709.77 ml water
- salt and pepper, to taste
directions
- Heat the oil in a soup pot and saute the onion until it is soft.
- Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
- Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
- Boil for another 20 minutes.
- Serve with shredded cheddar and tortilla chips.
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RECIPE SUBMITTED BY
I am originally from Colorado but now I go to the University of British Columbia getting my major in Cognitive Systems. I love to cook and share my recipes with friends and family. I also like to knit and crochet and go out for dinner and drinks with friends. I am always looking for good Mexican and Italian dishes as that is what I grew up on, but I find that good Mexican and Italian are more scarce in BC. I was a vegetarian for awhile, but now I eat poultry regularly and beef and pork if I can't avoid it or something looks too good to pass up, but as a result a lot of my recipes are vegetarian or can be made vegetarian easily. If you happen to be a vegetarian or interested in cutting some of the meat out of your diet, I highly recommend Mark Bittman's _How to Cook Everything Vegetarian_ as it is fabulous.
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