Peachy the Magazine Fall 2017 - Page 63

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 61