Roasted Corn and Black Bean Chili

Name: Roasted Corn and Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3-4 serving(s)
Ingredients: 283.49 g package frozen corn; 29.58 ml olive oil, divided; 1 onion, chopped; 4 garlic cloves, minced, to taste; 9.85 ml ground cumin; 14.79 ml chili powder (add more if you want spicy); 411.06 g can low sodium chicken broth; 2 (850.48 g) can black beans, drained and rinsed; 2 (822.13 g) can diced tomatoes with green chilies; sour cream; shredded cheddar cheese

Submitted by MI Mitten

"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."

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photo by Junebug

Ready In:: 40mins
Ingredients:: 11
Serves:: 3

ingredients

283.49 g package frozen corn
29.58 ml olive oil, divided
1 onion, chopped
4 garlic cloves, minced, to taste
9.85 ml ground cumin
14.79 ml chili powder (add more if you want spicy)
411.06 g can low sodium chicken broth
2 (850.48 g) can black beans, drained and rinsed
2 (822.13 g) can diced tomatoes with green chilies
sour cream
shredded cheddar cheese

directions

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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Reviews

This to me seemed more like a soup than a chili - it didn't have the thick sauce that I associate with a chili. Also, I would have added more chili powder - it didn't seem spicy to me at all. It was good but I don't know if I would make it again, especially due to the high levels of sodium;

PeachesnAshcakes
This was just wonderful. I used diced tomatoes (del monte) with jalapeno peppers and used one can of pinto beans and one can of black beans and it was terrific. I did only use about half a cup of vegetable broth and thought more would have made it soupy.

carolm1219
I enjoy black beans so this recipe appealed to me. I really liked the flavors of the chili. 10 oz. of corn didn't seem like it was enough for me, next time I will add more. Also, I was liberal with the cumin and chili powder and I had to add a little more broth because it was too spicy. I will definitely make this again. Thanks, MI!

Rhonda in Texas
I thought this would be good, but it was actually much better than I anticipated. It was the perfect quick and easy dinner on a cold night. I've pretty much always got these ingredients on hand, so this will definitely become a standard around here. Thanks for posting!

JeriBinNC
I thought it was good but the corn flavor didn't pop like I thought it would. The smell of the corn roasting was divine! The chili was good. It also made about 5 servings.

merandmalmom