Cynthia's Black Bean Chili

This recipe has been a new favorite, and a regular meal at our house. My almost 5-year old son gulps it up every time! And I love to cook it for dinner and then eat the leftovers for lunches.

Delicious Black Bean Chili

Makes about 12 1-cup servings

    1 cup water
    2 medium onions, chopped
    4 medium garlic cloves, minced (Or 2 tsp. minced garlic)
    2 small bell pepper, seeded and finely diced
    1 cup crushed tomatoes
    4 cans black beans, undrained
    2 4-oz cans diced green chilies
    2 tsp ground cumin

Heat the water in a large skillet or pot. Add onion, garlic, and bell pepper. Cook over high heat, stirring often, for about 5 minutes or until onion is translucent. Add crushed tomatoes, beans, and their liquid, chilies, and cumin. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.

Cynthia is the creator of Postpartum Joy.  You can read more about her here or here.