Black Beans and Corn Chili

Name: Black Beans and Corn Chili
Total time: 30 min
Yield: 2 servings
Ingredients: 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups); 2 teaspoons olive oil; 1 large clove garlic; 1/2 to 1 whole jalapeno; 1 teaspoon ground cumin; 1/4 to 1/2 teaspoon hot chili powder; 15-ounce can black beans, no salt added; Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano; 1 16-ounce can pureed tomatoes, no salt added; 1 1/2 cups beer; 1 teaspoon white vinegar; 4 whole wheat tortillas, preferably no fat added; 2 scallions; 2 cups frozen corn kernels; 1/8 teaspoon salt; Freshly ground black pepper to taste; 4 tablespoons low-fat sour cream

By Marian Burros

Total Time: 30 minutes
Rating: 4(62)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; This Is Chili: Beans, Corn, Tomatoes and Beer

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Ingredients

Yield:2 servings

8ounces whole onion or 7 ounces chopped, ready-cut onion (1⅔ cups)
2teaspoons olive oil
1large clove garlic
½ to 1whole jalapeno
1teaspoon ground cumin
¼ to ½teaspoon hot chili powder
15-ounce can black beans, no salt added
Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano
116-ounce can pureed tomatoes, no salt added
1½cups beer
1teaspoon white vinegar
4whole wheat tortillas, preferably no fat added
2scallions
2cups frozen corn kernels
⅛teaspoon salt
Freshly ground black pepper to taste
4tablespoons low-fat sour cream

Ingredient Substitution Guide

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Preparation

Step 1
Chop whole onion.
Step 2
Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
Step 3
Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
Step 4
Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
Step 5
Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
Step 6
Wash, trim and slice scallions.
Step 7
Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

Ratings

4 out of 5

62 user ratings

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Comments

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Linda8 months ago

Ideas on what to substitute for beer, to make gluten free?

Kay C2 years ago

This has been our go-to vegetarian chili for years. We add more peppers--usually 1/2 a green and 1/2 a red--cut in 2" pieces. Whole tomatoes work instead of puree, just break them up with the back of the spoon while the chili simmers. Always a winner.

Kimberly Griffith7 years ago

Delicious! Substituted one 10 ounce can Rotel diced tomatoes with green chili for the 16 ounce can pureed tomatoes; it give this recipe a little extra 'zing'!

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