Black Bean Chili with Corn
This quick and easy black bean chili with corn makes a yummy dinner (or leftovers for lunch!) anytime. Freezer-friendly.
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Servings: 8
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 yellow onion
- 2 cloves garlic
- 1 red bell pepper
- 2 cans black beans
- 1 can kidney beans or beans of your choice like pinto, white beans, etc.
- 10oz bag frozen corn
- 28 oz crushed tomatoes
- 1 cup vegetable or chicken stock
- 1 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/8 tsp cayenne more or less depending how spicy you like it—but start low, you can always add more
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat a spoon of coconut oil (or your oil of choice) in a large cast-iron enamel or stainless steel pot. Chop the onion and red peppers and mince the garlic.
- Saute the onion and pepper until beginning to brown, then add the garlic for about 10 seconds—just long enough to release its scent. Be ready to add in your broth, beans, corn, crushed tomatoes and spices.
- Simmer uncovered for 20-30 minutes.
- Serve with rice, cornbread, tortillas or tortilla chips. Store in the fridge for 5 days or in the freezer for 3 months.
Nutrition Facts
Black Bean Chili with Corn
Amount per Serving
Calories
232
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
904
mg
39
%
Potassium
1427
mg
41
%
Carbohydrates
44
g
15
%
Fiber
12
g
50
%
Sugar
14
g
16
%
Protein
13
g
26
%
Vitamin A
2059
IU
41
%
Vitamin C
43
mg
52
%
Calcium
70
mg
7
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.