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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.

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

Servings
4

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 12 g
  • Protein Content 14 g
  • Saturated Fat Content 0 g
  • Sodium Content 573 mg
  • Sugar Content 8 g