RABIA’S BLACK BEAN CHILI (Vegetarian)
Makes a great burrito filling, too!
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
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.