Soup/Black Bean Chili
| A: | 1C black bean |
| B: | 1T canola oil |
| 1 onion, chopped | |
| 2c garlic, minced | |
| 4T chili powder | |
| C: | 1 red bell pepper, diced |
| 1 green bell pepper, diced | |
| D: | 1 yellow squash, diced |
| 1 zucchini squash, diced | |
| 1/2t oregano | |
| 1/2t cayenne pepper | |
| E: | 14oz stewed tomatoes |
| 2C corn (frozen, canned, or fresh) | |
| 1. | Cook (A) until soft (pressure cooker or soak and boil). |
| 2. | Put (B) in dutch oven over medium heat, saute 5 minutes until onion is translucent. |
| 3. | Add (C), cook 5-10 minutes until vegetables are soft. |
| 4. | Add (D), cook 5 minutes. |
| 5. | Add (E) and (A), cook at least 10 minutes. Serve over rice. |
Servings: 8