Ingredients for Roasted Corn And Black Bean Chili
- Frozen Corn
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Ground Cumin
- 1 teaspoon chili powder
- Low Sodium Chicken Broth
- Black Beans
- Diced Tomatoes With Green Chilies
- Sour cream (for serving)
- Shredded Cheddar Cheese
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How to Make Roasted Corn And Black Bean Chili
- Preheat oven to 400°F (200°C).
- Place 2 cups of fresh or frozen corn kernels in a large baking pan.
- Drizzle with 1 tablespoon olive oil and toss to coat evenly.
- Roast for 15-20 minutes, stirring halfway through, until the corn is tender and slightly browned.
- While the corn roasts, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 cloves garlic, minced, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Cook, stirring constantly, for 1 minute until fragrant.
- Pour in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can black beans (rinsed and drained), and 2 cups chicken broth (or vegetable broth for vegetarian option).
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the roasted corn and simmer for an additional 5 minutes to allow the flavors to meld.
- Serve hot, topped with your favorite garnishes such as sour cream, shredded cheese, and chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
8g
Fat
10g
Carbs
28g
