Slow Cooker Chili With Black Beans And Corn Food

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BLACK BEANS AND CORN CHILI



Black Beans and Corn Chili image

Provided by Marian Burros

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 17

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

Steps:

  • Chop whole onion.
  • 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.
  • Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
  • 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.
  • Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
  • Wash, trim and slice scallions.
  • 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.

SLOW COOKER BLACK BEAN CHILI



Slow Cooker Black Bean Chili image

From the Sacramento Bee. It's not necessary to add the fat free ingredients. I did, however, eat this while on Weight Watchers and still lost 50 pounds.

Provided by Pattypoo 245037

Categories     One Dish Meal

Time 8h30m

Yield 1 crockpot, 4-8 serving(s)

Number Of Ingredients 10

1 lb well trimmed pork tenderloin, cut into 1-inch pieces
1 (16 ounce) jar thick & chunky salsa
3 (15 ounce) cans black beans, rinsed and drained
1/2 cup fat free chicken broth
1 medium red bell pepper, chopped
1 medium onion, chopped
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 cup fat free sour cream

Steps:

  • In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion cumin, chili powder and oregano. Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.

Nutrition Facts : Calories 530.2, Fat 8.3, SaturatedFat 2.7, Cholesterol 76.3, Sodium 826.7, Carbohydrate 69.8, Fiber 23.4, Sugar 7.2, Protein 47.1

SLOW COOKER CHICKEN AND CORN CHILI



Slow Cooker Chicken and Corn Chili image

Make and share this Slow Cooker Chicken and Corn Chili recipe from Food.com.

Provided by 2Bleu

Categories     Chicken

Time 12h15m

Yield 8 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 (16 ounce) jar Pace Picante Sauce
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans (or black beans)
1 cup sour cream (optional)

Steps:

  • Place chicken and salsa into the slow cooker. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting.
  • Shred the chicken with 2 forks. Return the meat to the slow cooker and stir in the corn and the beans. Cook until heated thru.
  • Serve with a dollop of sour cream.

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