LATINO SALMON, CORN AND BLACK BEAN CHILI
Make and share this Latino Salmon, Corn and Black Bean Chili recipe from Food.com.
Provided by windhorse23
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Loosely chunk salmon.
- Heat olive oil in a 4 quart saucepan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and jalapeno. Cook an additional 2-3 minutes.
- Add the diced green chiles, corn, beans, tomatoes and chicken broth. Simmer.
- In a small bowl combine corn meal, cumin, chili powder, coriander, salt and pepper. Mix well. Add to chili mixture. simmer for 10 minutes.
- Slice the lime in half crosswise. cut one half into 4 wedges and reserve for garnish. Squeeze remaining half into the chili.
- Add salmon and half of the chopped cilantro to chili. Stir chili gently to combine. Cook until heated through.
- Serve chili with remaining cilantro, lime and sour cream.
Nutrition Facts : Calories 308.3, Fat 9.4, SaturatedFat 1.5, Cholesterol 59.1, Sodium 1049.1, Carbohydrate 35.6, Fiber 8.6, Sugar 6.8, Protein 24.6
CHILI, CORN, AND BLACK BEAN SALSA
Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.
Provided by John Theis
Time 10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g
BLACK BEANS AND CORN CHILI
Provided by Marian Burros
Categories dinner, soups and stews, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
- Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
- Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
- Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
- Wash, trim and slice scallions.
- Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.
ROASTED CORN AND BLACK BEAN CHILI
I aquired this recipe from a co-worker at a pot luck about a year ago. This is a bit different from your average chili and offers just the right amount of spice and great flavors. It can easily be made fully vegetarian by substituting for the chicken broth. Enjoy! Suggestion: If you want a thicker more 'chili-like' consistency try mashing a half a cup or more of the rinsed black beans then add with the rest of the beans.
Provided by MI Mitten
Categories Black Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
- Bake until the corn is browned, stirring once, about 20 mins total.
- Note: Corn sometimes does not brown, but bake until it smells roasted.
- While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
- Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
- Stir in broth, beans, and tomatoes; reduce heat to simmer.
- Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
- Serve chili with sour cream and shredded cheese.
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