Spicy Black Bean & Corn Chili

If you like hot... you'll like this! And it's quick and easy! I posted this recipe a long time ago and on Saturday I decided to make it a part of our Superbowl celebration. When I brought the recipe up to jot down the ingredients I re-read the comments and found one from my sister Kathy. She and her family love this chili, but she only uses 1 cup of corn when she makes it. So this time I took her advice on the corn and changed a couple other ingredients. As usual, my sister was right and now I love it even more.


Spicy Black Bean & Corn Chili

Serves 6
Easy
30 - 40 minutes

1/2 onion, chopped (1/2 C.)
1 stalk of celery, chopped
2 T. olive oil
1 large clove of garlic, diced
2 - 10 oz. cans of diced tomatoes with green chilies
1 - 14.5 oz. can fire roasted crushed tomatoes
2 - 15 oz. cans black beans, rinsed and drained
1 C. frozen corn
1 C. water
1 vegetable bouillon cube
1/2 t. cumin
cilantro

In a stockpot, saute onion and celery in olive oil for about 5 minutes. Add garlic and saute for about 2 minutes more. Add the rest of the ingredients minus the cilantro. Simmer on low heat for 20 - 30 minutes more. With a potato masher, mash the mixture a little breaking up the beans. Serve with a garnish of cilantro.

Note:  I used Ro-Tel Diced Tomatoes with Green Chilies and Muir Glen Fire Roasted Organic Crushed Tomatoes when I make this.