Spicy Roasted Corn & Black Bean Chili
This Spicy Roasted Corn & Black Bean Chili is a delightful twist on a classic dish, featuring the sweet smokiness of roasted corn paired with hearty black beans. The blend of spices, including cumin and chili powder, adds just the right kick to make your taste buds dance. Perfect for gatherings or a cozy night in, this chili is easily adaptable to suit dietary preferences; simply swap chicken broth for vegetable broth for a fully vegetarian option. Enjoy a bowl topped with creaminess from sour cream and richness from shredded cheddar cheese.
4
Servings
300
Calories
11
Ingredients
Ingredients
Frozen corn
10 ounces (none)
Olive oil
2 tablespoons (divided)
Onion
1 (chopped)
Garlic cloves
4 (minced)
Ground cumin
2 teaspoons (none)
Chili powder
1 tablespoon (add more to taste if desired)
Low sodium chicken broth
14 ½ ounces (can)
Black beans
30 ounces (2 cans, drained and rinsed)
Diced tomatoes with green chilies
28 ounces (2 cans)
Sour cream
to taste (for serving)
Shredded cheddar cheese
to taste (for serving)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large baking pan, spread out the frozen corn. Drizzle with 1 tablespoon of olive oil and stir to ensure the corn is well coated.
3
Place the pan in the preheated oven and roast the corn for about 20 minutes, stirring halfway through. It's ready when it smells fragrant and slightly browned.
4
While the corn is roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
5
Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes.
6
Stir in the minced garlic, cumin, and chili powder, cooking for about 1 minute until fragrant.
7
Pour in the chicken broth, followed by the drained and rinsed black beans and diced tomatoes (with their juices).
8
Bring the mixture to a gentle simmer, cover, and let it cook for 15 minutes to allow the flavors to meld.
9
Once the corn has finished roasting, carefully add it to the saucepan and simmer for an additional 5 minutes uncovered.
10
Serve hot, garnished with a dollop of sour cream and a sprinkle of shredded cheddar cheese for added richness.
Nutrition Information
7.5g
Fat
45g
Carbs
11g
Protein
11.25g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Spicy Roasted Corn & Black Bean Chili?
This chili features the sweet smokiness of roasted corn paired with hearty black beans and a blend of savory spices.
Is this chili recipe spicy?
Yes, the recipe includes chili powder and diced tomatoes with green chilies, which provide a mild to moderate kick that can be adjusted to taste.
What temperature should I preheat the oven to for roasting the corn?
The oven should be preheated to 400°F (200°C).
How long does it take to roast the corn?
The corn takes approximately 20 minutes to roast, stirring halfway through until it is fragrant and slightly browned.
How can I make this recipe fully vegetarian?
To make it vegetarian, simply swap the chicken broth for an equal amount of vegetable broth.
Can this chili be made vegan?
Yes, by using vegetable broth and omitting the sour cream and shredded cheddar cheese toppings, the recipe is vegan-friendly.
What kind of corn is used in this recipe?
The recipe calls for 10 ounces of frozen corn.
How many servings does this chili recipe make?
This recipe is designed to make 4 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in one serving?
There are 11 grams of protein per serving.
Is this recipe high in fiber?
Yes, it is high in fiber, providing 11.25 grams per serving.
What types of beans are used in this chili?
The recipe uses two 15-ounce cans of black beans, totaling 30 ounces.
Should the black beans be drained before adding to the pot?
Yes, the black beans should be drained and rinsed before use.
Do I need to drain the diced tomatoes?
No, you should add the diced tomatoes with their juices into the mixture.
What specific spices are used in the seasoning?
The seasoning includes ground cumin and chili powder.
Can I add more chili powder if I want more heat?
Absolutely, you can add more chili powder to taste if you prefer a spicier dish.
How many garlic cloves are required?
The recipe calls for 4 minced garlic cloves.
How long should the onions be sautéed?
The onions should be sautéed for about 5 minutes until they are translucent and soft.
When do I add the garlic and spices to the pot?
Add the minced garlic, cumin, and chili powder after the onions have softened, and cook for about 1 minute until fragrant.
How long does the base mixture need to simmer?
The base mixture should simmer covered for 15 minutes to allow the flavors to meld.
When should the roasted corn be added to the chili?
Add the roasted corn to the saucepan once it has finished roasting and the base mixture has already simmered for 15 minutes.
How long do I cook the chili after adding the roasted corn?
Simmer for an additional 5 minutes uncovered once the corn is added.
What are the recommended garnishes for this dish?
It is recommended to serve the chili with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
How much olive oil is used in the entire recipe?
The recipe uses a total of 2 tablespoons of olive oil, divided between roasting and sautéing.
What type of broth is suggested for this chili?
The recipe suggests using one 14.5-ounce can of low sodium chicken broth.
How much fat is in a single serving?
There are 7.5 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 45 grams of carbohydrates.
Is there sugar in this recipe?
Yes, there are 3 grams of sugar per serving.
Is this recipe suitable for a potluck?
Yes, it is tagged as an easy recipe and a great choice for a potluck.
Can I use fresh corn instead of frozen?
Yes, you can substitute fresh corn; ensure it is roasted until slightly browned similar to the frozen corn instructions.