Bean & Corn Chili
This is a quick, satisfying, vegetarian main dish. If you can't tolerate the corn, leave it out.
- 1 can (15 oz) black beans
- 1 can (15 oz) kidney beans
- 1 can (15 oz) diced tomatoes
- 2 cups frozen corn
- 1 teaspoon fresh basil, finely chopped
- 2 cloves garlic, minced
- cayenne pepper to taste
- 1 teaspoon cumin
- 0.5 cup feta cheese crumbled goat milk, optional
Rinse the beans well and put in a soup pot on medium heat. Add the tomatoes and corn. Stir often. When it gets hot, add basil, garlic, cumin and cayenne to taste and heat an additional 10 minutes. If you can tolerate some dairy, serve with goat milk feta.Suggestion: This dish goes well with a modest portion of corn chips and a vegetable slaw salad. (Recipe♦172)
