black bean chili

i'm starting to love black beans.  they're a bit easier on the palate than some of the bigger beans (for those of us who are making ourselves love beans for their nutritional value), and once you start to look for them, they pop up in a lot of tasty recipes!  they're naturally high in fibre and folate, plus they pack a little protein.  not to mention they are good for those looking to lower their cholesterol.  quite the package for a cheap little can.

unfortunately, there is a black bean shortage in my town.  for the past two weeks the grocery shelves have been inexplicably empty of these little wonders.  lame.  good thing i had one can left in my cupboard or i wouldn't have been able to make dinner tonight!

this is a ridiculously simple recipe, mined from some old canadian living magazines that were way overdue for the recycle bin... but not before ripping out all the good recipes!  the chili-loving husband quite enjoyed it (even though he couldn't taste the spice that burned me the whole way down) and i think it might become a quick go-to meal in our house.  i served it with seed biscuits (recipe above) and it made for a most satisfying bowl of comfort food (despite the poor quality of the photo - sorry!).  enjoy!

Black Bean Chili - from Canadian Living Magazine, October 2006
serves 4
prep time: 10 mins  cook time: 35 mins

1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 tsp ground cumin
1/4 tsp each salt and pepper - i omitted the salt, there's more than enough in the canned tomaotes
a pinch of cayenne pepper
1 tbsp tomato paste
1 can diced tomatoes
1 can black beans, drained and rinsed well
1 1/2 cups fresh or frozen corn
2 tbsp minced fresh coriander - which i completely forgot to buy and consequently omitted

heat the oil over medium heat in a saucepan.  add onion, garlic, celery, cumin, salt (or not), pepper, and cayenne pepper, stirring often until the veggies are soft.  add tomato paste and cook, stirring, for another minute or so.

add tomatoes and black beans and bring to a boil.  reduce heat and simmer, stirring often, for about 30 mins, or until thickened.

stir in corn, cook until heated through.  stir in coriander and serve.