Black Bean Chili

From the kitchen of Stephanie Nielson (Nie Nie).

4 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 can (4.5 oz) chopped green chiles
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14.5 oz each) diced tomatoes
1 package (10 oz) frozen corn
1 cup water

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.

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