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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comments

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 easy...one 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