Rabia's Black Bean Chili

  1. 1 green pepper, chopped
    1 onion, chopped
    1-2 jalapenos, minced
    1-2 cloves of garlic, minced
    3 cans black beans (leave starch in one can)
  2. 3 tomatoes or 2 cans tomatoes, chopped
    1 can corn (without sugar), drained
    Mild chili powder
    Basmati rice
  1. Saute the green pepper, onion, and jalapeno in a big pot over medium heat until the onion is soft, but not browned (no oil).
  2. Add the garlic and saute for about a minute or less. Add the black beans, corn and tomatoes. Bring to a boil and reduce heat to low.
  3. At this time, start to boil the water for the rice (Basmati is the best for this dish). It takes 35 minutes for the rice to simmer.
  4. When the rice is done, the chili is done (about 45-50 minutes for the chili). You can cook the chili longer if you prefer.
  5. Contributed by Angel On Earth

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases