nutritional information

Per 1-cup serving:

  • Calories: 293
  • Protein: 14 g
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 52 g
  • Cholesterol: 0 mg
  • Sodium: 573 mg
  • Fiber: 12 g
  • Sugar: 8 g
Vegan Gluten-Free

Black Bean Chili with Fire-Roasted Corn

Black Bean Chili with Fire-Roasted Corn

Serves 4

30 minutes or fewer

Corn kernels and a tomatillo-based salsa verde keep this chili fresh-flavored. The recipe also makes a great filling for enchiladas or burritos.
  • 1 cup thinly sliced green onions, divided
  • 1 16-oz. jar salsa verde
  • 2 15-oz. cans low-sodium black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn kernels
  • 4 Tbs. chopped fresh cilantro

1. Spray large saucepan with olive oil cooking spray, and heat over medium heat.

2. Add 3/4 cup green onions, and sauté 3 minutes, or until softened.

3. Add salsa, beans, corn, and 1/2 cup water, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Season with salt and pepper, if desired.

4. Garnish each serving with 1 Tbs. green onions and 1 Tbs. cilantro.

January/February 2013 p.34

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If someone's serving exceeds one cup, which is likely, isn't this dish making for too much sodium? Using fresh or no-salt canned tomatoes, along with Mexican spices added on your own, would achieve the same tasty result and cut the salt enormously.

Gloria Warren - 2015-04-01 02:26:00

Whole Foods also has frozen fire roasted corn.

JCB - 2015-02-28 15:11:05

Where can I find fire roasted corn? Don't see in my stores. Is there a way to roast ourselves?

Jen Havard - 2015-02-26 01:59:03

Excellent in a tortilla!

Valerie - 2015-02-26 00:34:06

We just got home from a 4 day mini vacation and the last thing I wanted to do was labor over the stove so this quickie recipe was the perfect basis for a delicious bowl of Black Bean Soup. To this recipe, I added a can of Amy's Black bean low fat soup and it really sent it over the top and it added more servings to the recipe. I also added a can of Muir Glen Fire roasted tomatoes that I blended in the food processor and just a couple tablespoons of salsa along with a med sized can of whole green chilies that I diced with some shakes of onion and garlic powder. I added a few swigs of good balsamic vinegar to cut the acidity of the tomato products. I finished it off with smoked paprika and some chopped cilantro. I served the chili with some chunked avocados and chopped white onions and of course, some cilantro. I didn't want it too thick, so I only added 1 can of rinsed and drained beans as I had beans from the Amy's Black Bean soup anyway. What a fast and delicious recipe for someone on the go or in a hurry to make a meal.

Diane - 2015-02-25 23:01:07

Trader Joe's has frozen fire-roasted corn.

John - 2015-02-11 15:10:03

how should I fire roast corn at this time of year when it's not fresh. Can't find any frozen in the stores.

Mary - 2015-02-04 03:28:17


Amy - 2014-05-09 02:08:12

This looks so yummy.. I'm a new vegetarian and looking for easy and fast recipes to incorporate for my family meals. This is my meal recipe for the night.

Linda Raé - 2014-05-08 22:24:54

A great, super easy recipe. I added some jalapeño for a kick. I also added some smoked paprika, since I was unable to find fire roasted corn. Served over quinoa. Delicious and filling.

Michele siconolfi - 2014-02-13 23:52:09

This was so flippin pot, minimum chopping. No joke, the hardest part of this recipe was getting the lid off of the salsa jar.

Lisa - 2014-02-12 22:55:25