Recipe by MI Mitten
I aquired this recipe from a co-worker at a pot luck about a year ago. This is a bit different from your average chili and offers just the right amount of spice and great flavors. It can easily be made fully vegetarian by substituting for the chicken broth. Enjoy! Suggestion: If you want a thicker more 'chili-like' consistency try mashing a half a cup or more of the rinsed black beans then add with the rest of the beans.
Top Review by PeachesnAshcakes
This to me seemed more like a soup than a chili - it didn't have the thick sauce that I associate with a chili. Also, I would have added more chili powder - it didn't seem spicy to me at all. It was good but I don't know if I would make it again, especially due to the high levels of sodium;
- 1 (10 ounce) package frozen corn
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 4 garlic cloves, minced, to taste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder (add more if you want spicy)
- 1 (14 1/2 ounce) can low sodium chicken broth
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (14 1/2 ounce) cans diced tomatoes with green chilies
- sour cream
- shredded cheddar cheese
Directions See How It's Made
- Preheat oven to 400°F.
- Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
- Bake until the corn is browned, stirring once, about 20 mins total.
- Note: Corn sometimes does not brown, but bake until it smells roasted.
- While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
- Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
- Stir in broth, beans, and tomatoes; reduce heat to simmer.
- Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
- Serve chili with sour cream and shredded cheese.