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| Rabia's Black Bean Chili |
1 green pepper, chopped
1 onion, chopped
1-2 jalapenos, minced
1-2 cloves of garlic, minced
3 cans black beans (leave starch in one can)
3 tomatoes or 2 cans tomatoes, chopped
1 can corn (without sugar), drained
Mild chili powder
Salt
Basmati rice
Saute the green pepper, onion, and jalapeno in a big pot over
medium heat
until the onion is soft, but not browned (no oil). Add the garlic
and saute for
about a minute or less. Add the black beans, corn and tomatoes.
I've never
measured how much chili powder or salt I use, just use a lot and to
your
taste. Bring to a boil and reduce heat to low.
At this time, start to boil the water for the rice (Basmati is the best for this
dish). It takes 35 minutes for the rice to simmer. When the rice is done, the
chili is done (about 45-50 minutes for the chili). You can cook the chili longer
if
you prefer.
Contributed by Angel On Earth |
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