Black Bean Chili

ONE
1/2 cup water
2 medium onions, chopped
6 cloves garlic, minced or pressed

TWO
1 tbsp cumin
1 tbsp coriander

THREE
2 bell peppers, chopped
1 cup mild or medium salsa

FOUR
30 oz black beans, drained and rinsed (2 cans)
15 oz chopped tomatoes with juice

FIVE
11 oz frozen corn kernels (one bag)

SIX
1/4 cup chopped cilantro
hot sauce, to taste
salt, to taste

In a pan, cook the ingredients in ONE, over low heat, for about 5 minutes. Add the ingredients in TWO and cook for a minute. Add the ingredients in THREE and simmer, covered, for about 10 minutes. Add FOUR and cook for another 10 minutes. Add FIVE and cook for five minutes. Add SIX and cook for a couple more minutes.

Serve over rice or by itself, or with a dollop of fat-free plain yogurt.

Original from Moosewood Low-Fat Favorites