Shrimp & Black bean Chili

1/2 cup chopped onion
1/2 cup green pepper
1 tablespoon olive oil
1 can (15oz) Black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes undrained or rotel
1 cup chicken broth
1 teaspoon ground cumin
1/2 teaspoon basil
1 pound cooked medium shrimpo peeled and deveined
cilantro
Hot cooked rice, optional
picante sauce, optional

Instructions
In a large saucepan, saute onion and green pepper in oil for 4-5 min or until crisptender. Stir in the beans, tomatoes, broth, cumin, basil, cilantro. Reduce heat; simmer uncovered, for 10-15 min or until heated through. Add shrimp; simmer 3-4 min longer or until heated through. Serve with rice if desired. 6 servings.

Emelina Shaughnessy

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