BellyBytes.com

Ingredients:
1 teaspoon vegetable oil
1 yellow onion, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1-2 tablespoons chopped, canned jalapeno peppers
3 tablespoons minced garlic
1 pound frozen corn
1 15-ounce can black beans, rinsed and drained
1 28-ounce can peeled, diced tomatoes
2 packets chili seasoning
3 cups fatter, low sodium beef broth
Salt to taste
Hot sauce to taste
Optional: pepper to taste, 1 cup non-fat sour cream, 1/2 cup non-fat cheddar cheese, diced scallions, minced cilantro for garnish

Saute onion in vegetable oil for 8 minutes on medium-high heat. Add pepper, jalapeno, and garlic and saute for 4 to 5 minutes more, taking care not to burn garlic.

Add remaining ingredients and stir well. Bring pot to a boil, then reduce heat and simmer for at least 30 minutes.

Add salt, pepper, and hot sauce to taste, and garnish with sour cream, cheese, scallions, and/or cilantro.

Recipe makes 6 to 8 servings Cagey Midwest Corn and Black Bean Chili.

This is an official 5 a Day recipe, and provides 8 people with two servings of vegetables each.

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