Nienie's Black Bean Chili

This is what I made for Dinner Swap this week. Simple and seasonal. I've made it with fresh cooked black beans, which is always better, but it's great even if you go with canned beans.

Black Bean Chili

4 teaspoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 teaspoons ground cumin

1 can (4 1/2 ounces) chopped green chiles

2 cans (15 ounces each) black beans, drained and rinsed

2 cans (14 1/2 ounces each) diced tomatoes

Salt

1 package (10 ounces) frozen corn

Directions

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot with natural sour cream and corn chips.