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

    Roasted Corn and Black Bean Chili. Photo by Junebug

    1/1 Photo of Roasted Corn and Black Bean Chili

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    MI Mitten's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
    3. 3
      Bake until the corn is browned, stirring once, about 20 mins total.
    4. 4
      Note: Corn sometimes does not brown, but bake until it smells roasted.
    5. 5
      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.
    6. 6
      Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
    7. 7
      Stir in broth, beans, and tomatoes; reduce heat to simmer.
    8. 8
      Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
    9. 9
      Serve chili with sour cream and shredded cheese.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on January 20, 2012


      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;

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    • on November 30, 2008


      This was just wonderful. I used diced tomatoes (del monte) with jalapeno peppers and used one can of pinto beans and one can of black beans and it was terrific. I did only use about half a cup of vegetable broth and thought more would have made it soupy.

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    • on February 02, 2007


      I enjoy black beans so this recipe appealed to me. I really liked the flavors of the chili. 10 oz. of corn didn't seem like it was enough for me, next time I will add more. Also, I was liberal with the cumin and chili powder and I had to add a little more broth because it was too spicy. I will definitely make this again. Thanks, MI!

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    Read All Reviews (7)


    Nutritional Facts for Roasted Corn and Black Bean Chili

    Serving Size: 1 (573 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 529.5
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 1193.4 mg
    Total Carbohydrate 86.5 g
    Dietary Fiber 21.8 g
    Sugars 2.0 g
    Protein 26.9 g

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