Black Bean and Corn Chili
Here’s a nice recipe I got from an Internet friend. I have modified it a little bit, but it still retains it’s essence. I don’t make it spicy (I have two kids, after all) and we serve it over basmati rice. Leftovers are mixed with rice for a nice lunch the next day.
1 onion, chopped
2 carrots, thinly sliced
2 cloves garlic, minced
3 cups veggie broth
1 (16 ounce) package frozen corn
1 (15 ounce) can kidney or pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chiles
1-2 T Italian herbs or oregano
1-2 t (or more to taste) chili powder
Dash cayenne pepper (I leave it out)
Combine everything in your crock pot and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
Makes 10 servings