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Black Bean Chili with Corn and Red Pepper

List of Ingredients


Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8


2 tablespoons olive oil
11/2 cups chopped onion
11/2 cups chopped red bell pepper
11/2 teaspoons cumin
5 teaspoons chili powder
21/2 cups fat-free chicken broth
1 (141/2-ounce) can stewed tomatoes
3 tablespoons tomato paste
4 (15-ounce) cans rinsed and drained black beans
21/2 cups frozen or fresh whole-kernel corn
3 tablespoons chopped cilantro
Fresh lime wedges for garnish




Recipe

In a Dutch oven, heat oil over medium heat until hot. Add onions; cook 5 minutes. Stir in bell pepper, cumin and chili powder; cook an additional 4 minutes. Add broth, stewed tomatoes, tomato paste and beans; mix well. Bring to boil. Reduce heat to low; simmer uncovered 20 minutes. Stir in corn; cook 7 minutes. Stir in cilantro; cook 1 minute and serve with lime wedge on side of plate.

Nutrition:
Per serving: 246 cal.; 12 g pro.; 41 g carb.; 6 g fat (0.6 sat.); 0 mg chol.; 769 mg sod.; 12 g fiber; 19 percent calories from fat.


Source: Susan Nicholson: an Atlanta-based cookbook author and registered dietitian
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