Friday, November 2, 2007

Easy Spicy Black Bean Chili

1 cup chopped onions1(15-oz) can southwestern-style black beans with cumin and chile spices, undrained

1(4.5-oz) can diced tomatoes with chile or salsa seasonings, undrained (rotel)

1 (11-oz) can vacum-packed whole kernel corn with red and green peppers

4 oz. (1cup) shredded Cheddar cheese.

Spray a nonstick skillet with with nonstick cooking spray (pam). Heat over medium heat until hot. Add onions; cook and stir until tender.Stir in beans, tomatoes and corn. Bring to a boil.
Reduce heat to low; simmer 5 to 8 minutes or until hot.Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.