Black Bean Chili

4 cans black beans, drained and rinsed
3 jalapeno peppers, seeded and minced
2 tablespoons olive oil
2 cans mild green chiles, chopped
2 large onions, chopped
2-28 ounce cans tomatoes, petite diced
4 cloves garlic, minced
2 teaspoons oregano
1 tablespoon cumin
½ teaspoon cayenne
1 tablespoon paprika
2 teaspoons chili powder
½ cup chopped cilantro

1. Heat oil in large soup pot. Add onions and garlic and sauté for 5 minutes. Add the
cumin, paprika, and chili powder. Continue to cook, stirring for 5 more minutes.
2. Add the peppers and cook 2-3 minutes. Stir in the chopped tomatoes, oregano, and
cayenne.
3. Bring to a boil and cook, uncovered, for 20 minutes. Add the beans and cook for
another 15 minutes. Stir in the cilantro.
4. Serve with optional garnishes.
Optional garnishes: 1 cup chopped green onions, 2 cups cheddar cheese
1 cup sour cream or nonfat yogurt
Makes 12 servings. Per serving: 191 calories, 9g

Source: http://nutritioncouncil.org/eatwell/recipes_pdf/Heart-Warming%20Soups2010.pdf