Vegetarian Black and White Bean Chili

Last night was really good. However, I totally messed up the recipe! I was accidentally looking the the wrong ingredient list when prepping my ingredients. The soup I was making did not call for cilantro or parsley but it was in there! Oops. It was really good though so I am adding it to the ingredient list for this recipe.



INGREDIENTS
1tablespoon vegetable oil
1large onion, chopped (1 cup)
4cloves garlic, finely chopped (2 teaspoons)
1can (15.5 oz) great northern beans, drained, rinsed
1can (15 oz) Progresso® black beans, drained, rinsed
2cans (14.5 oz each) fire-roasted crushed tomatoes, undrained (I used a large jar of my canned tomatoes)
1can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers
1can (4 oz) Old El Paso® chopped green chiles, undrained
1can (14 oz) vegetable broth
1tablespoon chili powder
1teaspoon ground cumin
1/2teaspoon salt
If you want to...add 1/4 cup fresh chopped parsley and 1/2 cup cilantro :)

Sour cream, if desired


DIRECTIONS
1In 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender.
2Stir in remaining ingredients except sour cream. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
3Top each serving with sour cream.
Stir in cornmeal to thicken chili slightly, or simply cook longer on low heat; this will not only thicken the chili but blend the flavors.
Fire-roasted tomatoes add a slightly smoky flavor to this easy chili.