Black Bean Chili / Soup

Name: Black Bean Chili / Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
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

Submitted by bmarie

"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!"

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Ready In:: 35mins
Ingredients:: 10
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

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

bmarie

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. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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