Corn And Bean Chili Food

CORNY CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

CORN CHILI

Steps:

• In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

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.

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.

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Steps:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

BLACK BEAN AND CORN CHILI WITH AVOCADO SALSA

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic and bell pepper and cook for 5 more minutes. Stir in the chili powder.
• Add the salsa, tomatoes, black beans, stock, and salt and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.
• Add the corn and return the pot to a boil. Reduce the heat and simmer for five minutes. Season to taste with additional sea salt and pepper.
• While the chili is cooking, prepare the avocado salsa. In a small bowl, gently toss the avocado with the red onion and lime juice. Season to taste with a pinch of sea salt and pepper.
• To serve the chili, ladle it into bowls and top with the avocado salsa and any or all of the optional toppings.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CORN AND BEAN CHILI

Steps:

• In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.