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Black Bean and Corn Chili

1/2 cup coarsely chopped onion
2 garlic cloves -- chopped
1 tablespoon safflower oil
1 1/2 cups cooked black beans
1 cup canned tomatoes -- with liquid
1 tablespoon tomato paste
1 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1/2 cup diced green bell pepper


Saute the onion and garlic in the oil in a medium-size saucepan over medium heat 1 to 2 minutes, or until the onion is translucent. Add the beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar, and stir to combine. Reduce the heat, cover the pan and simmer the mixture 15 to 20 minutes.

Add the bell pepper and cook the chili another 5 minutes. Ladle the chili into 4 bowls and serve.

Makes 4 servings


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