Black Bean Corn Chili
Black beans, corn, bell pepper, and tomatoes simmered with chili powder, cumin, and paprika into a thick meatless chili.
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 tbsp neutral oil
- 1 cup chopped onion
- 1 cup diced bell pepper
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 30 oz black beans two 15 ounce cans, drained and rinsed
- 15 oz diced tomatoes with juices
- 1 cup corn canned or frozen
- 1 cup low sodium vegetable broth
- ½ tsp salt
Instructions
Cooking
- Soften the vegetables. Cook the onion and pepper in hot oil for 6 minutes over medium heat.
- Add garlic and spices. Stir in the garlic and spices for 1 minute until fragrant.
- Add the cans. Mix in the beans, tomatoes, corn, broth, and salt.
- Simmer. Cook on medium low for 20 minutes until thick, stirring now and then.
- Mash and serve. Crush a few beans against the pot and ladle into bowls.
Notes
Substitutions: Use smoked paprika for extra depth and swap vegetable broth for water.
Tips: Mash some beans for body. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for up to 4 days or freeze for 3 months.