Danielle’s “Famous” Black Bean & Corn Chili

I say that it’s my famous chili…that’s sort of a lie. Definitely not famous, but it is definitely one of my most signature dishes that I make all the time in the winter. The best and worst thing about this chili is that I don’t really have a set recipe. It turns out totally different every time, which I absolutely love! I get to experience new levels of flavor every time, since I don’t measure anything and cook by tasting as I go. This is also a bad thing, since it means writing up a recipe for it was really tough. But the recipe I have here is the basics of what I do, and you can transform it to make it your own! Let me tell you, it’s a crowd-pleaser for vegetarians and omnivores alike. If you leave off any dairy toppings, this is a vegan recipe!

If you’re looking for a milder chili dish, check out my Veggie Chili & Beer “Stew”

Ingredients
1 tbsp olive oil
2 cloves garlic, minced
2 cans black beans, drained and rinsed
2 green bell peppers, chopped in small pieces
1 1/2 cups corn kernels
2 cans petite diced tomatoes
1 can fire-roasted diced tomatoes
1 1/2 jars Pace Medium Picante Sauce
1 zucchini, chopped in small pieces

Seasonings (Ratios are up to you, but I listed them in order of quantity. I recommend seasoning, tasting, seasoning, tasting, etc. because then you get to eat a ton while you cook as well!)
Chili Powder
Cumin
Onion Powder
Garlic Powder
Paprika
Dried Cilantro
Cayenne Pepper
Crushed Red Pepper Flakes (for the heat!)
Cinnamon
Cocoa Powder
Salt & Pepper

Green onion, sour cream, and fresh cilantro for topping

Instructions
Heat olive oil in a large pot over medium heat. Throw in minced garlic and stir for about 1 minute, or until garlic is fragrant. Throw in your diced pepper and zucchini. Sautee for about 5 minutes, then add all the rest of your ingredients (no seasonings yet). Heat all ingredients over medium until you see it start to bubble. Reduce heat to low-medium and start to season. But give it a taste first!!

I always start with chili powder and cumin. I season a little, then taste, and decide where I need to go with the rest of my seasonings. Which is why it always turns out wonderfully different. So again, the ingredients are listed for you, and the quantities are up to you! Season how you like 🙂

Once you get the seasoning where you want it, reduce heat to low and simmer for 30-40 minutes, stirring occasionally. Give it a taste test every once and a while to double check your seasoning, and to check your peppers and zucchini. Once the peppers and zucchini are cooked through, you’re done! Serve it up right then, or pour it in a crock pot on low to serve in a few hours.

Serve with sour cream, cheese, fresh cilantro, or chopped green onion. Hope you like it!!

If you have leftovers, try making my vegan chili tacos!

BBeanCornChili

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Tags: , , , , , ,

Categories: Gluten-Free, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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  1. Remix Your Leftovers: Vegan Chili Tacos! | Pink Troll Kitchen - February 25, 2013

    […] ← Danielle’s “Famous” Black Bean & Corn Chili […]

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