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

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

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.

Yield: 4 servings