1 T vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
2 cans (15 oz, each) black beans, drained and rinsed
1 can (28 oz) ground peeled tomatoes
2 fresh jalapeno chiles, minced
1 T chili powder
2 tsp minced canned chipotle chile
1 1/2 tsp leaf oregano, crushed
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 cup whole kernel corn (fresh, thawed-frozen or canned)

Sour Cream or Plain Yogurt
Shredded Cheddar Cheese
Chopped Fresh Cilantro

Heat oil in 4-quart saucepan over medium heat.  Add onion, green bell pepper, celery and garlic; cook until tender.  Stir in black beans, ground peeled tomatoes, jalapeno, chili powder, chipotle chile, oregeno, cumin, salt and pepper.  Bring to a boil, reduce heat to low, cover and simmer 30 minutes, stirring occassionally.  Stir in corn, cook another 5 minutes.  Serve with sour cream, shredded cheese and chopped fresh cilantro, if desired.

Makes 4 to 6 servings.

from Muir Glen