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    You are in: Home / Recipes / Vegetarian Black Bean Chili With Roasted Corn & Peppers Recipe
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    Vegetarian Black Bean Chili With Roasted Corn & Peppers

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Abby Girl's Note:

    I got this recipe from our local paper and was quite intrigued with the roasted corn and the fact that it had grape juice. I have been trying to incorporate more beans into our diet and I think I succeeded with this recipe. The spices are a guideline....I did use a bit more and added hot pepper sauce for a bit more kick!

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    Units: US | Metric


    1. 1
      To blacken corn, heat a medium skillet over medium heat. Add corn and saute until corn begins to blacken, about 5 minutes. Set aside.
    2. 2
      Heat large pot over medium heat. Add olive oil (adding more if needed), onion and sweet potato. Saute for 5 minutes or until onion is golden and sweet potato is softened.
    3. 3
      Add garlic, beans, tomatoes, grape juice, tomato paste, red peppers, blackened corn, chili powder, cumin, coriander, oregano and basil. Stir well.
    4. 4
      Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
    5. 5
      Note: This can be served with over brown rice or with corn bread.

    Ratings & Reviews:


    Nutritional Facts for Vegetarian Black Bean Chili With Roasted Corn & Peppers

    Serving Size: 1 (417 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 307.1
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 760.7 mg
    Total Carbohydrate 54.9 g
    Dietary Fiber 15.7 g
    Sugars 13.2 g
    Protein 14.7 g

    The following items or measurements are not included:

    frozen blackened corn

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