Black Bean Chili (Vegetarian)

This chili was GREAT! It is packed with healthy ingredients and very tasty! I loved how simple it was to make too. I actually used black beans that I had cooked the day before in my crock pot, but I am sure the canned ones would be great! (And so easy) I served it with corn bread muffins that we crumbled on top. Delish! I put the leftovers in my Demarle muffin pan and popped it in the freezer for a couple of hours. Since the Demarle pan is freezer safe, nothing sticks to it and is flexible so I was able to to just pop each cup of chili out and put them in a big ziploc. Now I have individual servings all ready to go for a quick lunch or dinner anytime! I love that muffin pan! And the chili makes a really flavorful and healthy meal.

Black Bean Chili

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chilis
2 cans (15 ounces each) black beans, drained and rinsed (or use home cooked)
2 cans (14 1/2 ounces each) diced tomatoes
Salt
1 package (10 ounces) frozen corn

Juice of a lime (optional)

Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
To the pan, add chilis, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Squeeze the juice of a lime over the soup. Serve hot, sprinkle cheese on top and crumbled corn bread if you wish! It is good!