Chili With Black Beans And Corn wallacegardencenter

Chili With Black Beans And Corn

This classic south-of-the-border chili is loaded with healthy protein, fiber, and fresh veggies!


  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 poblano or bell pepper, chopped
  • 1 chopped orange or yellow pepper
  • ½ pound ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, rinsed
  • 1 tablespoon chili powder
  • kosher salt and black pepper
  • ½ cup corn kernels (from 1 ear, or frozen and thawed)
  • ½ cup grated cheddar (2 ounces)
  • 2 scallions, sliced


    1. Heat the oil in a large saucepan over medium-high heat.
    2. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
    3. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
    4. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
    5. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
    6. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
    7. Divide the chili among bowls and top with the cheddar and scallions.
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