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.
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