*Original recipe is served over baked sweet potatoes. You could do it over sweet potatoes, regular potatoes, or like I have it here as a side dish.*For these kinds of meals, it is nice to have already chopped green peppers that I've prepared in the freezer. This saves time and then I could also make this a pre-made mix with the spices.
Black Bean Chili
Recipe from Betty Crocker
2 teaspoons vegetable oil
1 Small green bell pepper, chopped
1 Can stewed tomatoes (Mexican or plain)
1 Can black beans
1 teaspoon chili powder
1/16 teaspoon cayenne
1/16 teaspoon paprika
1/16 teaspoon cumin
1 Fresh jalapeno, chopped
Heat oil in a skillet over medium-high heat. Cook bell pepper in oil 3-5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8-10 minutes, stirring occasionally, until hot.
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