Ingredients
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
4
cloves garlic, finely chopped
2
fresh jalapeño or serrano chiles, seeded, finely chopped
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
2
cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2
cups water
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
teaspoon coarse (kosher or sea) salt
1
cup Cascadian Farm™ frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Preparation
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
