Bean and Corn Chili
- Servings : 4
- Prep Time : about 10 minutes
- Cook Time : about 10 minutes
For more variety and visual appeal, use two different types of beans. Unless you have a hot chili powder (sometimes called Mexican-style) you know-and-love, play it safe and use a mild blend. I like the Spice Garden brand available in many health food stores. You can always add a bit of Tabasco or cayenne at the end if you want the dish to be hotter.
For a change of pace, serve the chili over quinoa. It's also great as a topping for a split-open baked potato.
- 1 tablespoon olive oil
- 1 medium onion, coarsely chopped
- 1 green or red bell pepper, cored, seeded and diced
- 2 large cloves garlic, slivered
- 3 1/2 cups cooked red kidney, black, or pinto beans or 2 (15 ounce) cans beans, drained (rinsed if nonorganic)
- 1 (14.5-ounce) can diced tomatoes with green chilies or Mexican-style stewed tomatoes with chipotles, coarsely chopped
- 1 1/2 to 2 teaspoons mild chili powder
- 1/4 teaspoon salt, or to taste
- 1 1/2 cups fresh or frozen corn (no need to defrost)
- 1/3 cup chopped fresh cilantro
In a large saucepan, heat the oil. Sauté the onion, bell pepper, and garlic over medium heat, stirring frequently, until lightly browned, 2 to 3 minutes.
Add the beans, tomatoes, chili powder, and salt. Bring to a boil, then reduce the heat and simmer, uncovered. Stirring occasionally, for 7 minutes.
Stir in the corn and continue cooking until the corn is tender, about 1 more minute. Stir in the cilantro and serve.
Crunchy summer chili
Add 1 cup finely diced zucchini or jicama when you add the corn.