This is a great quick chili – you can serve it with rice, drop the whole thing in some broth to make a soup, or eat as is with a nice dollop of sour cream on top.
253 calories per serving
2 medium onions, finely chopped
2 cloves garlic, minced
14.5 oz. diced tomatoes
1 4 oz. can diced green chilies
2 t chili powder
1 t oregano flakes
1 t ground cumin
2 15 oz. cans black beans, rinsed and drained
Salt and pepper to taste
Place onion and garlic in a hot saucepan sprayed with Pam and cover and cook on low 5 minutes stirring occasionally and adding up to 1 couple of tablespoons of water to keep them from scorching. Stir in tomatoes and their juice, peppers, chili powder, oregano and cumin and bring to a boil over medium heat. Reduce to low and simmer 5 minutes then add the beans and simmer another 5 minutes.