Quick Black Bean Chili

Keep some cans of refried beans and black beans handy, and you can have a go-to soup in about 30 minutes. I've substituted thinly sliced carrots for the red bell pepper when I'm caught short, and have had great results.

1 cup chopped onion
1 cup coarsely chopped red bell pepper (or carrots)
2 Tbsp finely chopped jalapeno pepper (opt.)
2 Tbsp snipped cilantro
1 tsp vegetable oil (I use EVOO)
2 garlic cloves, pressed
2 cans (15.5 oz each) black beans, rinsed and drained
1 can (16 oz) fat free refried beans
1 can (14.5 oz) fat-free vegetable broth (I've used chicken)
1 Tbsp lime juice
1 tsp ground cumin
Queso fresco (or Monterey Jack cheese)

Heat oil in a 3-quart saucepan over medium heat.  Add onion, bell pepper, jalapeno and garlic; saute 3 minutes.  Add black beans, refried beans, broth, lime juice and cumin; bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.

Remove from heat; stir cilantro into chili. Ladle into bowls and sprinkle with cheese, if desired. Sour cream or greek yogurt make a good topping as well.

Yield: 4 servings (about 6.5 cups)