Chipotle-Black Bean Chili

1 tbsp vegetable oil
1 medium onion, chopped
1 medium green bell pepper, diced
2 jalapeño chilies, minced
1 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp ground chipotle
1/8 tsp cayenne pepper
1 can of mexican-style diced tomatoes (14 oz.)
2 cans of black beans, rinsed and drained (16 oz.)
1 cup fresh or frozen corn
⅓ cup of fresh cilantro

1. In a large pot over medium heat, warm the oil.
2. Add the onion, bell pepper, jalapeño, and garlic and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
3. Add the spices, tomatoes, and beans and simmer for 15 minutes.
4. Stir in the corn and cook for 1 minute.
5. Stir in the cilantro and serve.

Serves 4 to 6. Recipe by Kathy Farrell-Kingsley from The Big Book of Vegetarian.

Calories per serving: 578
Fat: 5.1g (1.1g saturated)
Carbs: 103.3g (25g fiber)
Low in Saturated fats. No colesterol. Very low in sodium. High source of fiber, magnesium, potassium, thiamin, calcium, iron, vitamin A and vitamin C.

This recipe turned out great, really simple and filling. Took me less than 30 minutes to prepare and cook. I omitted the corn due to my love's allergy, but somehow I don't think it would effect the taste much. And I didn't find Mexican-style diced tomatoes, so I opted for the herb-style.