Roasted Corn And Black Bean Chili Recipes

ROASTED CORN AND BLACK BEAN CHILI

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.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

BLACK BEANS AND CORN CHILI

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.