Black Bean and Corn Chili

Main Ingredient: 
Prep Time: 
5 minutes
Cooking Time: 
20 minutes
6 cups (1.5L)
Serving Size: 
1 cup (250mL) servings

Fast meatless weeknight meal for you-On it’s own or served up wrapped in a tortilla this will warm your belly this winter season.

  • 2 tsp (10 mL) vegetable oil
  • 4 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) each ground cumin and dried oregano
  • 1 can (28 oz/796 mL) diced tomatoes
  • 3/4 cup (175 mL) sodium reduced vegetable broth
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 2 cups (500 mL) frozen corn
  • 1 small jalapeno pepper, seeded and minced
  • 2 tbsp (25 mL) chopped fresh coriander

In saucepan, heat oil over medium heat and cook green onions, garlic, chili powder, cumin and oregano for 2 minutes or until softened and fragrant. Add tomatoes and broth; bring to a boil. Stir in beans, corn, jalapeno and coriander; bring to a simmer, cover slightly and cook for about 20 minutes or until thickened.

Tip: Store the chili in small serving containers so they are easy to pack for lunches the next day.

Nutrition Facts per serving:

3 g
30 g
451 mg
652 mg
7 g
7 g
Information for:

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Are frozen and canned fruit and veggies a good alternative to fresh produce?