Serves 4 - 6.  Takes 35 minutes.

This is my favorite vegetarian chili recipe.  It's very fast and delicious.  From the cookbook Moosewood Restaurant Low-Fat Favorites.

Ingredients:

• 2 cups chopped onions
• 2 garlic cloves, minced or pressed
• 1/2 cup water
• 1 Tbs. ground cumin
• 1 Tbs. ground coriander
• 1 cup prepared Mexican-style red salsa
• 2 red and/or green bell peppers, chopped
• 3 cups cooked black beans (two 15-oz. cans, drained and rinsed)
• 3 cups canned whole tomatoes, with juice (28-oz. can)
• 2 cups fresh or frozen corn kernels (11-oz. pkg.)
• salt to taste
• Tabasco or other hot pepper sauce to taste
• 1/4 cup chopped fresh cilantro (optional)

Method

1. In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about five minutes. 
2. Add the cumin and coriander and stir on high heat for a minute.
3. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally.
4. Add the black beans and tomatoes; simmer for 10 minutes.
5. Add the corn and continue to cook for 10 minutes.
6. Add salt and Tabasco to taste.  Stir in the cilantro, if desired.

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