• 2 teaspoon olive or vegetable oil
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1-2 jalapeno peppers, seeded and chopped
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/8 teaspoon cayenne pepper (optional)
  • (1) 14 oz. can diced tomatoes
  • (2) 16 oz. cans black beans, rinsed and drained (OR 1 can black beans & one can kidney beans)
  • 1 cup corn
  • 1/3 cup fresh cilantro, chopped (optional)


Add chopped onion, bell pepper, jalapeno, garlic and oil to large skillet. Cook over medium heat until vegies are soft (about 5 mins). Add spices, tomatoes (undrained)and beans and simmer for 15 mins. Stir in corn, cook 2 mins. Add cilantro and serve.

-You can add water for a ‘soupier’ consistency.

-Use only one jalapeno and omit the cayenne if you don’t like spicy.

-This recipe is great for big groups, and the recipe can be stretched by serving the chili over elbow macaroni. Enjoy!

Serves: 5-6