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Daisy At Home: Southwestern Black Bean Chili

by Guest in Featured Articles, Meatless Mondays, Recipes

Who doesn’t love a good bowl of chili? This recipe from Sarah of Daisy At Home is as easy as it is delicious! Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Southwestern Black Bean Chili
serves 4

  • 1 tsp Extra Virgin Olive Oil
  • 1 small Onion, diced
  • 2 Garlic Cloves, diced
  • 2 tsp Ground Cumin
  • 2 tsp Chili Powder
  • 1 cup Bob’s Red Mill Black Bean Soup Mix
  • 4 cups Low Sodium Vegetable Broth
  • 1 cup frozen Corn Kernels, defrosted
  • 1/2 tsp Salt
  1. Heat the oil in a sauce pot over medium heat. Add the onions and garlic and saute until the onions are soft, about 3 minutes.*
  2. Add the cumin and chili powder and cook for 1 minute, stirring constantly.
  3. Add the black bean soup mix and vegetable broth and stir to combine.
  4. Bring the mixture to a boil, reduce heat to low, and simmer for 1 1/2 hours.
  5. Remove from heat, stir in the corn and salt and serve.

*If you like more spice, chop up a jalapeno and saute with the onions and garlic.

Accompaniments: tortilla chips, cheddar cheese, sour cream

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8 Responses to “Daisy At Home: Southwestern Black Bean Chili”

  1. This was excellent! I am a fan of black beans and use them in my chili also BUT the cumin sends this in a different direction than mine… wow. And my doctor and I thank you so much for the low sodium veggie broth. Well done Daisy at Home and thanks Bob for the introduction. I added Trader Joe’s Handmade Flour Tortillas as my bread. Whats for dessert?

  2. This recipe is amazing!

    Just imagine the smoky cumin playing against the delicate black beans, and wait, what’s that? A little kernel of corn and zesty chili powder that has you longing for more!

    I am definitely adding this to my frequently-used recipes list!

  3. Great recipe! I always make black beans strictly cuban flavor but this is so different to chili it up. Using frozen corn is nice. Everyone likes the taste of frozen corn if you are not using fresh. I would have just made soup with the mixed beans. Good thinking on this creation.

  4. This looks like it would be great on top of nachos! I am definitely looking forward to trying it out! Thank you for posting!

  5. Loved this recipe and yes it is “as easy as it is delicious”! Not only does this recipe fill your home with warm, comforting aromas while it’s cooking, it takes your tastebuds on a culinary adventure with every bite. Served on top of tortilla chips and topped with sour cream it makes epic nachos. I am already imagining other possibilities such as wrapping it up in a tortilla and baking for a healthy taquito or served as is alongside Spanish rice and carnitas.

  6. This looks really tasty! After seeing a nacho comment, I can’t stop thinking about topping this chili over tortilla chips. I love spicy, so I will add some jalapeno! I can’t wait to make this.

  7. Black beans, check
    Chili powder, check
    Topped with sour cream, check

    This sounds amazing, and me being the worst cook in history, also sounds like something I might be able to successfully make.

  8. I loved this recipe it was easy and delicious. Being a single woman living alone it was nice to freeze it into several containers and use it in various ways. I am trying to eat healthy and that is hard when you cook for one, and on a tight budget, and really do not like to cook. I have enjoyed Daisy’s budget wise and yummie recipes. I also used this in my enchilada cassorle I took for a sick friend.Now is my quick, easy, and delicious receipe file.

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