Black bean and summer vegetable chili

Serve garnished with sour cream, cheddar cheese, cilantro and scallion, if desired. 

Serves 4-6

• 1 15 oz. can black beans (or 1 cup dried beans, soaked overnight then simmered until tender)

• 1 15 oz. can kidney or red chili beans (or 1 cup dried beans, soaked overnight then simmered until tender)

• 4 cups water (or bean cooking liquid)

• 1 ear sweet corn, kernels shaved from the cob

• 1 medium onion, thinly sliced

• 1 medium green pepper, thinly sliced

• 2 large garlic cloves, minced

• 2 medium sized carrots, sliced

• 2 medium sized potatoes, cubed

• 2 cups chopped tomatoes 

• 1 tsp. coriander powder

• 1 tsp. cumin powder

• 1 tsp. cocoa powder

• 1 tsp. dried oregano

• 1/4-1/2 tsp. chipotle powder or cayenne pepper (you can also use 4-5 tsp. chili powder instead of the above spices)

• salt to taste

Heat the oil in a medium sized heavy bottomed soup pot. 

Add the onions and green pepper and sauté with a few pinches salt for 2-3 minutes. 

Add the garlic, tomatoes and spices, sauté a few minutes more. 

Add the water, beans and remaining vegetables, cover and bring to a boil. 

Turn heat down and simmer until vegetables are tender, 15-20 minutes. Add salt to taste. 

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