Black Bean Chili with Fire-Roasted Corn


Corn kernels and a tomatillo-based salsa verde keep this chili fresh-flavored. The recipe also makes a great filling for enchiladas or burritos.

  • 4Servings


  • 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.

Nutrition Information

  • Calories: 293
  • Carbohydrate Content: 52 g
  • Fat Content: 2 g
  • Fiber Content: 12 g
  • Protein Content: 14 g
  • Sodium Content: 573 mg
  • Sugar Content: 8 g