Vegetarian Black Bean Chili – 4 servings
• 1 medium onion chopped
• 1 medium green bell pepper, in 1/4' dice
• 1-1/2 cups + 1 TBS vegetable broth
• 6 medium cloves garlic, chopped
• 2 cans black beans, drained
• 1 can (8oz) tomato sauce
• 1 can (15oz) diced tomatoes, (do not drain)
• 2 TBS ground cumin
• 2 TBS red chili powder
• 2 TBS dried oregano
• 1 cup corn kernels, fresh or frozen
• ¼ cup fresh cilantro, chopped
• Salt and black pepper to taste

I put chipotle chili powder in my chili – it’s awesome and hot. Use sparingly at first.
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Heat 1 TBS broth in a medium size soup pot. Healthy sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.

Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste.