Bean & Corn Chili

This is a comforting and hearty meal. The beans provide a very good source of protein.

Ingredients

• 1 Tbsp. olive oil
• 1 med. onion, coarsely chopped
• 1 green or red bell pepper, diced
• 2 lg. cloves garlic, slivered
• 3 ½ C. cooked red kidney, black or pinto beans (or 2 cans beans)
• 1-14.5oz. can diced tomatoes
• 1 ½-2 tsp. Mild chili powder
• ¼ tsp. salt
• 1 ½ C. fresh or frozen corn
• 1/3 C. fresh cilantro, chopped

Instructions

1. In a large saucepan, heat the oil. Sauté the onion, bell pepper and garlic over medium heat, stirring frequently until lightly browned, 2 to 3 minutes.
2. Add the beans, tomatoes, chili powder and salt. Bring to a boil, reduce the heat, simmer uncovered, stirring occasionally, for 7 minutes.
3. Stir in the corn; continue cooking until the corn is tender, about 1 more minute.
4. Stir in the cilantro and serve.

Yields 4 servings

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