BLACK BEAN CORN CHILI RECIPES

Name: Black Beans and Corn Chili
Total time: 30 min
Yield: 2 servings
Ingredients: 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups); 2 teaspoons olive oil; 1 large clove garlic; 1/2 to 1 whole jalapeno; 1 teaspoon ground cumin; 1/4 to 1/2 teaspoon hot chili powder; 15-ounce can black beans, no salt added; Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano; 1 16-ounce can pureed tomatoes, no salt added; 1 1/2 cups beer; 1 teaspoon white vinegar; 4 whole wheat tortillas, preferably no fat added; 2 scallions; 2 cups frozen corn kernels; 1/8 teaspoon salt; Freshly ground black pepper to taste; 4 tablespoons low-fat sour cream

BLACK BEANS AND CORN CHILI RECIPE - NYT COOKING

Black Beans and Corn Chili Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 17

Ingredients

8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
1/2 to 1 whole jalapeno
1 teaspoon ground cumin
1/4 to 1/2 teaspoon hot chili powder
15-ounce can black beans, no salt added
Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano
1 16-ounce can pureed tomatoes, no salt added
1 1/2 cups beer
1 teaspoon white vinegar
4 whole wheat tortillas, preferably no fat added
2 scallions
2 cups frozen corn kernels
1/8 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons low-fat sour cream

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.

BEEFY CORN AND BLACK BEAN CHILI RECIPE | MYRECIPES

Beefy Corn and Black Bean Chili Recipe | MyRecipes image

This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.

Provided by MyRecipes

Total Time 28 minutes

Prep Time 1 minutes

Cook Time 27 minutes

Yield 6 servings (serving size: about 1 cup)

Number Of Ingredients 7

Ingredients

1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)

Steps:

Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

Nutrition Facts : Calories 193 calories, CarbohydrateContent 20 g, CholesterolContent 40 mg, FatContent 3 g, FiberContent 3.4 g, ProteinContent 20 g, SaturatedFatContent 1 g, SodiumContent 825 mg

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