Cheesy Black Bean And Corn Chili Food

CHEESY BLACK BEAN AND CORN CHILI

Steps:

• Place ground beef into a large skillet and cook, stirring often, until the beef is browned and crumbled, about 10 minutes. Stir in green onions after 5 minutes. Drain excess grease.
• Place ground beef mixture into a large soup pot over medium heat.
• Stir in black beans, corn and its liquid, chili seasoning mix, crushed tomatoes, and water; stir to combine. If chili seems too thick, mix in a little more water.
• Cover the chili and cook 1 hour; add processed cheese cubes, allow to melt, and stir into the chili until smooth just before serving.

BLACK BEAN VEGETARIAN CHILI WITH CHEESY CORN BREAD CRUST

Steps:

• Heat oil in a large soup. Add onion and garlic and cook over medium-high heat for 5 minutes, stirring often. Add chili powder, cumin and salt and cook for another 2 to 3 minutes
• Add canned green chilies, carrots and corn and continue cooking for about 10 minutes, stirring often
• Add black beans (with their water) and one cup of water and cook for about 15 minutes, until the carrots are tender. Add tomatoes and tomato juice and cook for another 5 minutes. Set aside
• Preheat the oven to 400F
• In a large bowl, combine cornmeal, flour, baking powder, chili and garlic powder, sugar and salt and mix well. Add the shredded cheese and mix again
• in a small bowl, whisk together milk, oil and vinegar. Pour over the dry ingredients and mix with a wooden spoon, until well incorporated
• Spoon a heaping cup of chili into 4 medium baking dishes or ramekins. Top with a heaping 1/3 cup of cornbread mixture, spread it gently with your fingers and bake for 25 minutes

ROASTED CORN AND BLACK BEAN CHILI

Steps:

• Preheat oven to 400°F.
• Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
• Bake until the corn is browned, stirring once, about 20 mins total.
• Note: Corn sometimes does not brown, but bake until it smells roasted.
• While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
• Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
• Stir in broth, beans, and tomatoes; reduce heat to simmer.
• Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
• Serve chili with sour cream and shredded cheese.

CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN

Steps:

• In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
• Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
• Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

CHEESY BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix cooked brown rice, black beans, diced tomatoes with green chile peppers, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and black pepper in prepared dish.
• Bake in preheated oven until cheese is bubbling, about 30 minutes. Garnish with tomato slice.