FOOD + ENTERTAINING
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans diced tomatoes,
undrained
1 (8 ½-ounce) can whole kernel corn,
drained (or use fresh corn, 1 or 2 cobs)
1 ½ ounces semisweet chocolate,
chopped
¾ teaspoon salt
chorizo. Sauté for 5 minutes or until ten-
der. Add chili powder and next 7 ingre-
dients (cumin through corn), stirring to
combine and bring to boil. Reduce heat,
simmer covered for 30 minutes, stirring
occasionally. Remove from heat. Stir in
chocolate, salt and pepper.
Recipe from David Bonom, Cooking Light,
March 2003
½ teaspoon pepper
Heat oil in a large Dutch oven. Add
chilies, onion, peppers, garlic and
MAKE AHEAD: You can double the
recipe and freeze.
FALL 2017
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