BEEFY CORN AND BLACK BEAN CHILI
Dinner for six ready in 25 minutes! Serve your family a spicy chili packed with beef, corn and black beans - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
- Ladle chili into 6 bowls. Top with sour cream and onions.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
ROASTED CORN AND BLACK BEAN CHILI
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.
Provided by MI Mitten
Categories Black Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
BLACK BEAN AND CORN CHICKEN CHILI
from www.McCormick.com The roasting of the spices really adds depth to this mild chili. Great served with cornbread and shredded cheese. Now, if your looking for 5-alarm firehouse hot chili, we suggest trying Recipe #395692 or Recipe #389618 :)
Provided by 2Bleu
Categories Chicken Breast
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
- Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
- Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
- Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.
CHILI, CORN, AND BLACK BEAN SALSA
Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.
Provided by John Theis
Time 10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g
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