Southwestern Black Bean & Corn Chili
This chili is packed with so much bright Southwestern flavour that you’ll never notice it doesn’t include meat and you won’t notice how quickly everyone’s bowl empties!
Ingredients
2 tablespoons any vegetable oil
2 large onions, chopped
1 large carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 chipotle pepper, packed in adobo sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 28 ounce can whole tomatoes
2 16 ounce cans black beans, drained and rinsed
2 cups frozen corn
a sprinkle or two sea salt
4 green onions, thinly sliced
a bunch chopped cilantro
2 large onions, chopped
1 large carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 chipotle pepper, packed in adobo sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 28 ounce can whole tomatoes
2 16 ounce cans black beans, drained and rinsed
2 cups frozen corn
a sprinkle or two sea salt
4 green onions, thinly sliced
a bunch chopped cilantro
Instructions
Splash the oil into a large saucepan over medium-high heat. Add the onions, carrot, bell peppers and garlic. Sauté until the onions are golden and the vegetables have softened, about 10 minutes.
Add the chipotle pepper, chili powder, cumin and oregano. Continue cooking, stirring constantly for a few minutes longer.
Add the tomatoes, black beans, corn and salt and bring everything to a boil. Reduce the heat so it’s just high enough to maintain a simmer. Continue cooking without a lid, stirring frequently, until the flavours are blended and the chili thickens, about 30 minutes.
Taste and add some more salt if you like. Just before serving, stir in the green onions and cilantro.
Add the chipotle pepper, chili powder, cumin and oregano. Continue cooking, stirring constantly for a few minutes longer.
Add the tomatoes, black beans, corn and salt and bring everything to a boil. Reduce the heat so it’s just high enough to maintain a simmer. Continue cooking without a lid, stirring frequently, until the flavours are blended and the chili thickens, about 30 minutes.
Taste and add some more salt if you like. Just before serving, stir in the green onions and cilantro.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Chipotle chili peppers in adobo sauce are smoked jalapeño peppers packed in a highly flavourful tomato-vinegar sauce. If you don’t have any chipotles, you may easily substitute 1 or 2 jalapeños. Try topping each bowl with some grated cheddar cheese.
Delicious!
Chipotle in Adobo are a great way to add big flavour to a dish. They come in a cans with far more than you need in one recipe, and I hate to waste them, so I puree up the contents of the can, then dollop it into ice cube trays. When they’re frozen, I store the chipotle “cubes” in a zip lock bag in the freezer — ready for the next time I need a hit of flavour!