Vegitarian Chili

1	tablespoon vegetable oil
1	large onion, chopped (1 cup)
1	medium red bell pepper, chopped (1 cup)
4	cloves garlic, finely chopped
2	fresh poblano or serrano chiles, seeded, finely chopped
2	cans black beans, drained, rinsed
2	cans Muir Glen fire roasted or plain diced tomatoes, undrained
2	cups water
1	tablespoon chili powder, and 1 tablespoon chili carribe (if you cannot find use 2 tablespoons red chili)
2	teaspoon ground cumin
1	salt
1	cup canned or frozen sweet corn 1 ounce Tabasco sauce
	Sour cream or plain yogurt, if desired
	Shredded Cheddar cheese, if desired
	Chopped fresh cilantro, if desire

1.	In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chilies (including canned); cook 5 to 7 minutes, stirring frequently, until tender.
2.	Stir in black beans, tomatoes, water, chili powder, chili carribe, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.  Add the Tabasco sauce.  The Tabasco sauce will add a lot of spice to this dish, you may want to add a little at a time until reaching your desired taste.
3.	Top each serving with remaining ingredients if desired.