1 large (1 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
1 (15-ounce) can black beans, rinsed, drained
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
2 tablespoons canned chopped green chiles
1 teaspoon ground cumin
4 cups hot cooked rice
1 medium tomato, chopped
1/3 cup fat free sour cream
2 tablespoons chopped fresh cilantro
Melt butter in 2-quart saucepan; add onions and garlic.
Cook over medium heat, stirring occasionally, 5 minutes or until onions are soft and lightly browned. Add beans, tomato sauce, chili powder, chiles and cumin. Continue cooking 5 minutes or until heated through.
Serve over hot cooked rice. Top with tomato, sour cream and cilantro.
Chili can be served over baked potatoes, pasta or grains.