Black Bean and Roasted Corn Chili
Tricia Zimmerman
A quickly prepared chili best made ahead of time so the flavors can come together.
ingredients
- 1 10 ounce box frozen corn
- 2 tbsp olive oil
- 1/2 onion, minced
- 2-3 cloves garlic, minced
- 2 tsp cumin
- 1 tbsp chili powder
- 1 14.5 ounce can chicken broth
- 2 15 ounce cans black beans, rinsed
- 2 14.5 ounce cans diced tomatoes with green chilies
- sour cream
- shredded cheddar
directions
- 1
Pre-heat oven to 400 degrees. Place corn in a large baking pan, add 1 tbsp of the oil and stir corn to coat. Bake until corn is browned, stirring once, 20 minutes.
- 2
Meanwhile cook the onion in remaining oil in a large saucepan over medium-high heat until softened, 5 minutes.
- 3
Add garlic, cumin and chili powder and cook, stirring constantly, 1 minute.
- 4
Stir in broth, beans and tomatoes; reduce heat to medium.
- 5
Cover and cook 15 minutes. Stir in corn. Serve with sour cream and shredded cheese.
Source: Grouse Cove recipe folder
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