festive black bean chili!

today you see before you a picture of a recipe that i made before i put this blog up. as in, a week and a half ago. which is why there is only one. but i made sure its the large sized pic, to make up for it - since i know you all care.

its festive black bean chili, and its from one of my absolute favorite cookbooks: moosewood low fat favorites, which you can find by (clicking here).

what's particularly awesome about this recipe is that i was able to find it on the internet in at least ten different places - probably more because i stopped after that. this means i think i finally feel ok about posting some one else's recipe. without further ado - here it is:

MOOSEWOOD'S FESTIVE BLACK BEAN CHILI!

INGREDIENTS

2 c Chopped onions

2 Garlic cloves; minced or

1/2 c Water

1 tb Ground cumin

1 tb Ground coriander

1 c Prepared Mexican-style red

2 Red and green bell peppers;

3 c Cooked black beans; or two

28 oz Canned tomatoes; with juice,

2 c Frozen corn; or fresh

Salt; to taste

Tabasco; to taste or other

1/4 c Fresh cilantro; chopped; or

PREPARATION

* Prepared salsa gives this chili a "finished" flavor without a lot of cooking. We recommend a clean-, crisp-flavored salsa, such as La Victoria brand Casera Salsa or Pace brand Picante Sauce. Serves 4 to 6.

In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.

**hello - nicole of the lower-case letters again. i should point out that i did indeed use 'pace' picante sauce (it was on sale), and i found the texture worked quite well. plus lots of tobasco. and only red peppers, since i don't like green. also, lots of cilantro if you like it.

and, i used fresh corn and it makes a huge difference. that, and, due to other parties being unable to eat with me at the expected time, this dish cooked more slowly for way longer that half an hour, and i don't believe it made any difference at all. its chili.

and, this dish was made with 'almost fat free cornbread,' also from the moosewood cookbook. it was pretty and tasty and there was a lot and then it was placed in tupperware and then in a cabinet and forgotten and a week later it was discovered the cornbread leftovers had grown a beard. oh well.

that is all. soup expected on tonight's menu.

peace out.