Black Bean Chili with Corn
Source of Recipe
List of Ingredients
1 tablespoon extra virgin olive oil
1 onion -- chopped
2 cloves minced garlic
1/2 cup chopped celery
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper
1 tablespoon tomato paste
28 ounces canned tomatoes -- diced
1 1/2 cups corn kernels -- fresh or frozen
2 tablespoons fresh coriander -- minced
In a saucepan, heat oil over medium heat; fry onion, garlic, celery, cumin,
salt, pepper and red pepper, stirring often, until softened, about 5
minutes. Add tomato paste; cook, stirring for 1 minute.
Add tomatoes and black beans; bring to a boil. Reduce heat and simmer,
stirring often, until thick enough to mound on spoon, about 30 minutes.
Stir in corn; heat through, about 4 minutes.