This recipe comes from our Cancer Survivor's Guide. Capsaicin, the active compound in hot chiles, can help destroy cancer cells. This compound is most concentrated in chile seeds. This recipe is quick, healthy, loaded with fiber, calcium and protein, and can be served as a stew or in a tortilla roll-up.

1/2 cup water
1/2 cup onion, diced
1/2 green bell pepper, diced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
3 cups cooked or canned black beans, rinsed and drained
1 can (15 oz) diced tomatoes or 1 1/2 cups chopped fresh tomatoes
1/2 cup veggie broth
1/2 cup frozen corn, thawed, or canned corn, drained
1 - 2 canned chipotle chiles in adobo sauce, or 1/4 tsp crushed red pepper flakes
1 tsp adobo sauce
salt to taste

Heat water in large pot. Add the diced onion, bell pepper, garlic, oregano, and cumin. Cook and stir over medium heat for about 5 minutes, or until the onion is soft.
Add the beans, tomatoes, veggie broth, corn, chiles, and optional adobo sauce. Cover, simmer, stirring occasionally, for about 20 minutes, or until mixture has thickened and the flavors have blended. Season with salt to taste.
Stored in the refrigerator, the chili will keep for up to 3 days.