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    You are in: Home / Recipes / Black Bean Chili in Corn Cups Recipe
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    Black Bean Chili in Corn Cups

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Nancy's Pantry's Note:

    Delicious sounding recipe and I love the idea of serving this dish in an edible corn cup. I plan to try this very soon!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the corn cups

    Directions:

    1. 1
      Rinse the beans. Place in a bowl and add water to cover generously. Let soak for 3 hours and drain. Peel the tomatoes and puree in a blender or food processor. In a stockpot over medium heat, warm the olive oil. Add the celery, carrots, and onions and saute until softened, 6-8 minutes. Add the garlic, jalapeno, orange zest, broth and drained beans. Bring to a boil, reduce the heat to low, and simmer gently, uncovered, stirring occasionally, until the beans are tender, about 2 hours.
    2. 2
      About 30 minutes before the chili is ready, preheat an oven to 325 degrees. Lightly oil six 1-cup (8 oz) ramekins or other individual baking dishes. To make the corn cups, beat together the cream cheese and butter until creamy. Beat in the egg. In a separate bowl, stir together the flour, masa harina, baking powder, and salt. Fold into the egg mixture , folding just until blended, Do not overmix.
    3. 3
      Using your fingers, line the prepared ramekins with the mixture, dividing it evenly. Bake until a light golden brown, 18-20 minutes. Remove from the oven and keep warm.
    4. 4
      When the chili is ready, add the chili powder, cumin and coriander and season with salt and pepper. To serve, place a corn cup on each individual plate. Spoon the chili into the cups and garnish with the cilantro. Serve at once. Prep time does not include soaking time for beans.

    Ratings & Reviews:

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    Nutritional Facts for Black Bean Chili in Corn Cups

    Serving Size: 1 (639 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 767.5
     
    Calories from Fat 331
    43%
    Total Fat 36.8 g
    56%
    Saturated Fat 15.7 g
    78%
    Cholesterol 92.9 mg
    30%
    Sodium 298.5 mg
    12%
    Total Carbohydrate 91.8 g
    30%
    Dietary Fiber 17.5 g
    70%
    Sugars 15.8 g
    63%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    chili

    vegetable broth

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