This super quick, use-what-you've-got black bean chili was the easiest meal I've made in a while and turned out delicious. Sadly it didn't last long enough for photos.

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 large red onion, chopped
• 2 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 cup mushroom of choice, chopped
• 1 540ml can of black beans, drained
• 1 340ml can of corn, drained
• 1/2 680ml can Primo Thick & Zesty Tomato Basil pasta sauce - or equal amount of tomato/pasta sauce of choice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 cup shredded cheese of choice
• 1/4 cup sour cream
• 1 green onion
• 1 tbsp Sriracha (for an added kick)

Instructions

Heat olive oil in a medium-sized pot over medium heat. Sautee onion, red pepper, garlic and mushroom for about 8-10 minutes. Stir in chili powder and cumin, let it absorb into the veggies for 2 minutes. Add sauce, black beans, corn and let it heat thoroughly. Garnish with sour cream, shredded cheese and green onion at the time of serving.

Serves 2-3 people.