Black Bean and Corn Chili
By Gathering Place
Black Bean and Corn Chili
Feel free to use whatever you have in your fridge or cupboards for this recipe. For instance, if you don't have peppers, use celery. Or if you don't have corn, try peas. And if you don't have kidney beans, chickpeas are just fine. Mix and match, explore and enjoy!
- Author
- Gathering Place
- Prep Time
- 5 minutes
- Cook Time
- 47 minutes
- Servings
- 4
- Category
Main dish
- Cuisine
Mexican
Ingredients
- 2 tablespoons olive oil
- 1 whole red pepper, diced
- 1 whole green pepper, diced
- 4 tsp Gathering Place Tex-Mex Chili Spice
- 1 ½ teaspoons Gathering Place sea salt
- ½ teaspoon Gathering Place black pepper, freshly ground
- ½ teaspoon Gathering Place parsley
- 16 oz diced tomatoes
- 1 cup water, or more if needed
- 2 cups cooked kidney beans
- 2 cups cooked black beans
- 1 cup corn, fresh or frozen
- 2 large potatoes, diced
- 2 cups onion, chopped into bite size pieces
- 4 cloves garlic, minced
- ¼ cup Grated cheddar for topping
Directions
- In a heavy sauce pan, sauté olive oil and spices over medium heat for 2 minutes
- Add garlic and onions, continue sautéing until onions are transparent
- Add potatoes, and simmer over low heat for 10 minutes
- Add remaining ingredients and continue to simmer over low heat for 30 minutes, or until potatoes are cooked, adding more water if required
- Serve hot with a sprinkle of parsley and grated cheddar cheese