delicious chili bean soup

Today was the first fall day with rain here in California. To celebrate the moment I made my favorite chili. It is simple, relatively quick to make and yet gives you that warm, nourishing feeling that I love in the fall/winter time.

Here is the recipe for you to enjoy as well:

Chili Bean Soup

prep time:60-65 minutes

makes:4 moderate servings

2 Tbs. safflower or canola oil

2 cups finely chopped red or yellow onion

2 cloves garlic, minced

2 cups diced green bell pepper

4 1/2 cups water

2 unsalted vegetable bouillon cubes

1 16-oz. can whole tomatoes, incl juice from can

2 15-oz. cans pinto, kidney, or black beans, drained and rinsed

3/4 cup fresh or frozen corn

1 tsp. cumin

3/2 tsp chili powder

1/2 tsp. oregano

large pinch to 1/8 tsp cayenne pepper

1/4 tsp. salt

3/4 tsp freshly ground black pepper

1 cup cooked brown or white rice (optional)

1/3 cup sour creak (optional)

1/2 Tbs. finely chopped cilantro (optional)

To Prepare

1. Warm oil in a large saucepan over medium heat. Add onion, garlic, and bell pepper. Cook, stirring frequently, until onion begins to turn a pale golden color, about 12 to 15 minutes.

2. Add water and bouillon cubes. Break tomatoes into bite-sized pieces and add along with the juice from the can. Add beans. Stir in corn and spices. Add rice (if desired). Increase heat and bring to a boil, then reduce heat to low and simmer gently, uncovered, for 20 minutes. Garnish soup (if desired) with dollops of sour cream and sprinkles of cilantro and serve.

I actually use salted broth and leave out the salt later. I have a favorite veggie broth called "better than bouillon" and will only use this kind. Once I find my favorite products I am stuck with them. ;)

I also usually don't add the rice, but instead serve some fresh baked bread with it. I do

usually serve with sour cream though!!! ;)

Guten Appetit!!!