Instructions: * Prepared salsa gives this chili a "finished" flavor without a lot of cooking. We recommend a clean-, crisp-flavored salsa, such as La Victoria brand Casera Salsa or Pace brand Picante Sauce.

Serves 4 to 6.

In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.

NOTES : This is a colorful black bean dish that requires little effort to make and is attractive enough to serve on a special occasion.

Serve plain or on rice or polenta. If you have leftover chili, you could use it to make a variation of Black Bean Chilaquiles. Just use leftover chili, tortillas, greens, and Cheddar cheese. The chili can replace the beans-and-corn layer in the chilaquile, and the salsa layer, too, since this chili is already spicy.

I used Pace Thick n Chunky Salsa, but added some regular Pace later to add some "creaminess". Its not a typical "chili" at all; its more along the lines of a vegetable stew. There were not many beans, so you might want to add an extra can. We both enjoyed this,using chips as spoons.

I turned the leftovers into a chunky salsa by simply adding more Pace sauce. It could even be served, cold, as a salad on top of chips and greens.

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