Cook time: 1 Hour Serves: 4
1 tablespoon olive oil
1/2 med. onion, diced
1 bay leaf
1/2 teaspoon ground cumin
1 tablespoon dried oregano
2 teaspoons salt
2 stalks celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (4 ounce) can chopped green chile peppers
1 (28 ounce) can whole crushed tomatoes (with basil- optional)
2 tablespoons chili powder
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn or Frozen corn
Heat oil in large pot over medium heat. Stir in the onion, and season with bay leaf, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, peppers, garlic, and green chili peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Add the chili powder and pepper. Stir in the beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Serve over a baked potato and top with sliced avocados.