Black Bean and Corn Chili with Fresh Tomatoes
Black Bean and Corn Chili with Fresh Tomatoes is a meatless chili filled with fresh corn and tomatoes, and chipotle peppers. And, it’s topped with fresh cilantro and avocado, red onion, and sour cream. It contains no meat, but I do use chicken stock. That can be replaced with vegetable broth if you prefer.
The Equipment You’ll Need
- A Three Quart Saucepan- You’ll need this for cooking the beans.
- A Dutch Oven- I think this does the best job of cooking chili.
The Ingredients You’ll Need for Black Bean and Corn Chili with Fresh Tomatoes
- Dried Black Beans- I always use dried beans, because canned beans look so icky to me. If you like canned beans, just use four cups of them for this recipe.
- Fresh Oregano and Cilantro- The fresh herbs really make this chili taste more flavorful.
- Fresh Tomatoes and Corn- Again, these fresh ingredients really impart a nice fresh flavor to the chili.
- Chicken Stock- I always use homemade because it gives dishes so much flavor and richness.
- Sour Cream- This gives the chili a really nice creamy element.
How I Made My Chili
- First, I cooked the dried beans. The important thing here is not to let the beans boil over. I spend a lot of time guarding the pot. I know if I leave the kitchen I’ll forget all about my beans.
- Then, I cooked my onion and garlic, taking care not to burn the onion.
- Next, I added all the other chili ingredients, and for the next thirty minutes it just simmered away.
- Then, I microwaved the corn and got all my toppings ready.
- Finally, I ladled out the chili and put on the toppings. I served it with guacamole and chips.
My family really loves this Black Bean and Corn Chili with Fresh Tomatoes. I don’t make soups in the summer, so I’ve been waiting awhile to make this family favorite. If you’re looking for a great meatless chili, I highly recommend you try this one!
Black Bean and Corn Chili with Fresh Tomatoes
Thick and rich black bean chili, full of fresh corn, fresh tomatoes and topped with sour cream, avocados, and cilantro.
Ingredients
- 2 cups dried black beans (or 4 cups canned beans)
- 1 bay leaf
- 1 tbsp. extra virgin olive oil
- 1 cup chopped onion
- 2 tbsp. minced garlic
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 2 tbsp. fresh oregano
- 1 tbsp. paprika
- 1 tsp. sugar
- 1 tbsp. chipotles in adobo sauce
- 2 cups chopped fresh tomatoes
- 2 cups chicken stock
- ½ tsp. kosher salt
- 3 ears corn on the cob
- 1 cup chopped cilantro
- 1 cup sour cream
- 1 cup chopped red onion
- 1 cubed avocado
Instructions
- Put the dried beans in a three quart saucepan covered with three inches of water. Bring to a boil and cook for ten minutes. Remove from the heat, cover, and let sit for thirty minutes.
- Drain the beans and cover with fresh water and add the bay leaf, and simmer for 45 minutes or until the beans are tender. Drain the beans and set aside.
- In a Dutch oven, heat the oil, and cook the onion and garlic until softened. Add the beans back to the pot, along with all the spices, the tomatoes, the stock, and the chipotles. Simmer for thirty minutes.
- Meanwhile, microwave the corn on the cob for six minutes. Remove the kernels and add them to the pot. Serve the chili in bowls topped with the sour cream, cilantro, red onion, and avocado.
Tried this recipe?Let us know how it was!
