If you can’t already tell, I’m a huge soup and chili lover. It’s my meal of choice on any cold, grey day. Even better when it can be made in 30 minutes or less! Last week the weather switched up us on and was dreary come evening time. We had all the ingredients for this black bean and corn chili at home and decided to give it a try. The results were so good!! Like, make this one night this week good. Per usual, leftovers the next day were equally delicious. The crazy thing is, this soup doesn’t even require broth! I re-read the recipe at least 5 times sure that I missed a step.
Black Bean and Corn Chili
via living well spending less
3-4 tbsp of butter (I used about 2 tbsp)
1 sweet onion
1 lb lean ground turkey, ground beef or vegetarian ‘meat’ options
2 15 oz cans of black beans
1 15 oz can fire roasted tomatoes, undrained
1 15 oz can no salt added corn kernels, undrained
1 4 oz can diced green chilies, undrained
1 16 oz jar of salsa verde
1 1/2 tsp chili powder
sour cream/ greek yogurt (optional)
fresh cilantro (optional)
shredded cheese (optional – we used monterey jack)
Dice onions. Melt butter in large pot over medium heat. Saute onions until soft, about 5 minutes. Add meat and cook until browned, about 5-7 minutes more. Reduce heat to medium low.
Rinse & drain black beans. Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well. Add chili powder. Bring just to boiling, then reduce heat and simmer 10 minutes.
Chop cilantro. Serve chili in bowl topped with sour cream, cilantro, & shredded cheese.