Black Bean Chili / Soup

This was the product of a craving for Mexican food, a cold day and the contents of my cupboard, the result is a thick soup or a thinner veggie chili. It's quite versatile it makes enough for a few meals. The day after I made this I discovered the leftovers make a delicious queso mixed with cheddar cheese soup, paprika and hot sauce to taste. I am guessing at the amount of water since I just threw some in, add whatever you think will yield the right consistency. *If you've never worked with jalapenos before broil them for a few minutes before trying to peel them and the skin will come off much easier. Also wear gloves or bags over your hands because they burn!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  teaspoon  oil
• 1  onion, finely chopped
• 2 (14 ounce) cans diced tomatoes
• 1 (12 ounce) can whole kernel corn (unsalted is best)
• 2  cups black beans (soaked or canned)
• 1 -4  jalapeno, minced (varies depending on how spicy you like it)
• 2  tablespoons cumin
• 2  bouillon cubes (chicken or vegetable)
• 3  cups water
•  salt and pepper, to taste

Directions

1. Heat the oil in a soup pot and saute the onion until it is soft.
2. Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
3. Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
4. Boil for another 20 minutes.
5. Serve with shredded cheddar and tortilla chips.