Black Bean And Corn Chili Over Baked Potatoes

• 1/2 c. coarsely chopped onion
• 2 garlic cloves, chopped
• 1 Tbsp. canola oil
• 1 1/2 c. cooked black beans
• 1 c. canned tomatoes (with their liquid)
• 1 Tbsp. tomato paste
• 1 c. frozen corn kernels
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. sugar
• 1/2 c. diced green bell pepper

1. Saute the onion and garlic in the oil in a medium-sized saucepan over medium heat 1 to 2 minutes or until the onion is translucent.
2. Add the beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar and stir to combine. Reduce the heat.
3. Cover the pan and simmer the mixture 15 to 20 minutes.
4. Add the bell pepper and cook the chili another 5 minutes.
5. Ladle the chili over 4 baked potatoes and serve.
6. Makes 4 servings.

onion, garlic, canola oil, black beans, tomatoes, tomato paste, frozen corn kernels, chili powder, ground cumin, sugar, green bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015837 (may not work)