Black Bean Chili

Here is a recipe that I acquired from Roseann LaDue, who so graciously delivered this meal to our family after my second son was born.  Serve it with spinach salad (below) and some crusty bread and you've got a hearty, delicious meal. 

1 large onion, chopped

2 red bell peppers, chopped

1 TBLS. chopped jalapeno (optional)

10 mushrooms, quartered

6 small tomatoes (I use Roma), cut in chunks

1 cup frozen corn kernels

1 tsp. pepper

1 tsp. cumin (but more is yummy!)

1 TBLS. chili powder

4 cups canned black beans, rinsed

1 1/2 cups chicken broth

1 bag baby spinach

Spray skillet.  Add onion, peppers, mushrooms, tomatoes, corn and spices.  Cook over medium heat for 20 minutes.  Transfer to soup pot, add beans and broth.  Boil for 10 minutes.  Take 1 1/2 cups and puree in blender or food processor.  Return it to the pot.  Add spinach.  Cook for 10 minutes or so until spinach is wilted.  Can be served alone or with shredded cheddar and a dollop of sour cream on top. 

Spinach Salad with French Dressing:

Assemble the salad...

One bag baby spinach

Mushrooms, uncooked and sliced

Water Chestnuts, sliced

Bacon, fried and crumbled

Mandarin Oranges, small can

For the French dressing you'll need:

1/3 cup ketchup

1 t. salt

1/2 cup sugar

1/3 cup cider vinegar

1 small onion, quartered

1 c. vegetable oil

Mix in food processor or blender until smooth