1 can (10 ounces) Rotel diced tomatoes with green chilis
3 teaspoons ground cumin
1 teaspoon hot sauce
¼ teaspoon pepper
1 bay leaf
1 teaspoon lime juice
½ cup reduced-fat sour cream
¼ cup chopped green onions
Instructions
In a large saucepan, saute the celery, onion, red pepper, green pepper and jalapeno in oil over medium high heat until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cumin, hot sauce, pepper, bay leaf, and black beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Recipe by Tone and Tighten at https://tone-and-tighten.com/five-star-black-bean-chili.html