Vegetarian Black Bean Chili With Roasted Corn & Peppers
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 473.18 ml frozen blackened corn or 473.18 ml fresh corn
- 22.18 ml olive oil
- 1 large onion, diced
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 4 garlic cloves, minced
- 2 (1077.28 g) can black beans, rinsed
- 793.78 g plum tomatoes
- 236.59 ml grape juice
- 59.14 ml tomato paste
- 473.18 ml roasted red peppers (3 peppers ~or~ bottled red peppers)
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 9.85 ml red pepper flakes (optional)
directions
- To blacken corn, heat a medium skillet over medium heat. Add corn and saute until corn begins to blacken, about 5 minutes. Set aside.
- 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.
- Add garlic, beans, tomatoes, grape juice, tomato paste, red peppers, blackened corn, chili powder, cumin, coriander, oregano and basil. Stir well.
- Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Note: This can be served with over brown rice or with corn bread.
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