3 cans (14-1/2 ounces each) reduced-sodium beef broth (veggie broth can be used for a vegitarian option)
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup frozen corn
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup minced fresh cilantro
DIRECTIONS:
In a large nonstick saucepan coated with cooking spray, cook and stir the onion,green pepper and garlic over medium heat until almost tender.
stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro. Yields about 2- 1/4 quarts.
Hint: Can be served cold as a dip on white corn chips.
