This hearty corn and black bean chili makes a satisfying main dish. Serve it with warm cornbread or corn tortillas.
Start to Finish: 1 hour PT1H0M
Makes: 6 servings (1 1/3 cups each)
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen® organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse salt (kosher or sea salt)
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
1. In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, garlic and chiles in oil 5 to 7 minutes, stirring frequently, until tender.
2. Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
3. Top each serving with remaining ingredients.
High Altitude (3500-6500 ft): No change.