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| 2 | |
teaspoons | |
vegetable oil | |
| 1 | medium | onion, chopped | |||
| 1 | medium | green bell pepper, minced | |||
| 3 | jalapeno peppers, seeded and minced | ||||
| 6 + | cloves | garlic, minced | |||
| 2 | tablespoons | chili powder | |||
| 2 | teaspoons | cumin | |||
| 2 | teaspoons | oregano | |||
| 1/8 | teaspoon | cayenne pepper | |||
| 1 | 14.5-ounce can | Mexican-style stewed tomatoes | |||
| 2 | 16-ounce cans | black beans, rinsed and drained | |||
| 3/4 | cup | water | |||
| 1 | cup | fresh or frozen corn kernels | |||
| 1/3 | cup | chopped fresh cilantro | |||
| to taste | salt | ||||
 |
| In a large non-stick pot, heat oil over medium heat. Add onion,
bell pepper, jalapenos, and garlic and cook stirring often, until the vegetables begin to
soften, 5 minutes. Add spices, tomatoes, beans, and water and simmer 15 minutes.
Stir in corn and cook for 1 minute. Stir in cilantro and serve. Serve
with Chili Corn Muffins. Serves approximately 3-6 small servings. Per serving: 145 Calories.; 7g Protein.; 1g Total Fat; 33g Carbs; 642mg Sodium; 9g Fiber |
