Caldos
Soups & Stews

Black Bean Chili



1 tbsp cooking oil 
2  garlic cloves-minced 
2 cup medium green sweet peppers-
coarsely chopped 
1 cup large onion-chopped 
2 1/2 cup medium zucchini-
coarsely chopped 
2 cup fresh or 
frozen whole kernel corn 
2 tsp chili powder 
16 oz can tomatoes-cut up 
16 oz can black beans-
rinse and drained 
8 oz can tomato sauce 
1  fresh pickled or canned jalapeno  
pepper-seeded and chopped 
1/2 tsp salt 
1/4 tsp pepper 
3 cup hot cooked couscous or rice 

Pour cooking oil into a wok 
or 12-inch skillet. 
Preheat over medium-high heat. 
Stir-fry garlic in hot oil
for 15 seconds.
Add sweet peppers and onions, 
stir-fry for 2 minutes. 
Remove pepper mixture from the wok.
Add zucchini and corn to the hot wok, 
stir-fry for 2 minutes. 
Add chili powder, 
stir fry for 2 minutes more or 
until vegetables are crisp-tender.
Return pepper mixture to the wok. 
Add undrained tomatoes, black beans, 
tomato sauce, jalapeno pepper, salt, 
and pepper. 
Cook and stir till bubbly.
Cover and cook about 5 minutes more. 
Serve immediately over 
hot cooked couscous or rice. 
 
   





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