Black beans and corn chili is a hearty, flavorful dish that is perfect for a chilly day. It is also a great way to use up leftover black beans and corn. This delicious chili is packed with protein and fiber, making it a healthy and satisfying meal. Plus, it is easy to make and can be tailored to your own taste preferences. Whether you like your chili mild or spicy, there is a recipe out there that is perfect for you. So get ready to warm up with a bowl of this delicious and versatile dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS
Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
- Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
- Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
- Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
- Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.
BLACK BEANS AND CORN CHILI
Provided by Marian Burros
Categories dinner, soups and stews, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
- Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
- Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
- Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
- Wash, trim and slice scallions.
- Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.
TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH
Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
- Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
- Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 46.8 g, Cholesterol 56.9 mg, Fat 17.2 g, Fiber 10.6 g, Protein 25.1 g, SaturatedFat 3.3 g, Sodium 1039.4 mg, Sugar 4.6 g
Tips:
- To save time, use canned or frozen corn and black beans. Just be sure to drain and rinse them well before adding them to the chili.
- If you don't have chili powder, you can make your own by combining 1 tablespoon each of ground cumin, paprika, garlic powder, and onion powder.
- To make the chili more spicy, add a diced jalapeño pepper or a pinch of cayenne pepper.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or cilantro.
- Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Black beans and corn chili is a delicious, hearty, and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover black beans and corn. So next time you're looking for a quick and easy meal, give this chili a try!
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