Roasted Corn and Black Bean Chili Recipe

Welcome to my kitchen! Today, I am excited to share with you my recipe for Roasted Corn and Black Bean Chili. This recipe is perfect for those chilly nights when you want something warm, comforting, and delicious to fill up your belly. This chili is packed with flavor and nutrients, making it a healthy and satisfying meal option.

As a chef, I take pride in creating recipes that not only taste good but are also easy to make. This recipe is no exception. With just a few simple ingredients and some basic cooking techniques, you can whip up a batch of this delicious chili in no time.

Whether you’re a meat lover, a vegetarian, or somewhere in between, this recipe is sure to please. It’s hearty enough to satisfy even the hungriest of appetites, and it’s loaded with protein and fiber from the black beans and corn. Plus, it’s packed with spices like chili powder, cumin, and paprika, which give it a delicious and complex flavor profile.

So, grab your apron and let’s get cooking! I promise you won’t be disappointed with this tasty and easy-to-make Roasted Corn and Black Bean Chili.

Why You’ll Love This Recipe

If you’re looking for a hearty and delicious meal that’s perfect for any occasion, then look no further than this Roasted Corn and Black Bean Chili recipe. This recipe is packed with flavor and is sure to satisfy even the pickiest eaters.

The combination of black beans, fire-roasted corn, and a mix of spices like chili powder, cumin, and paprika, creates a rich and complex flavor that will leave your taste buds dancing. The sweetness of the honey, the smokiness of the liquid smoke, and the tanginess of the Worcestershire sauce, all come together to make a mouthwatering chili that’s impossible to resist.

Not only is this recipe delicious, but it’s also incredibly easy to make. You can cook the beans first and then add the chili ingredients, or you can use canned black beans and fire-roasted corn to make it even easier. Either way, you’ll have a pot of goodness ready to serve in no time.

This Roasted Corn and Black Bean Chili recipe is also incredibly versatile. You can make it as spicy or as mild as you like by adjusting the amount of chili powder and dried ancho chiles. It’s also a great vegetarian option if you leave out the ground beef and use vegetable broth instead.

So, whether you’re looking for a quick and easy weeknight dinner or a dish to impress your guests at a potluck, this Roasted Corn and Black Bean Chili recipe is sure to become a new favorite.

Ingredient List

A hearty bowl of chili is the ultimate comfort food on a chilly day.

Before starting to cook, it’s important to make sure you have all the necessary ingredients. Here are the ingredients you’ll need for this roasted corn and black bean chili recipe:

Olive oil: You’ll need 2 tablespoons of olive oil to cook the vegetables and meat.
Sweet onion: One large sweet onion, chopped.
Red bell pepper: One red bell pepper, diced.
Garlic: You’ll need 6 large cloves of garlic, minced.
Dried ancho chiles: These will give the chili a smoky flavor. You’ll need 2 dried ancho chiles, stemmed and seeded.
Chili powder: 2 tablespoons of chili powder will give the chili a nice kick.
Ground cumin: 2 teaspoons of ground cumin will add a warm and earthy flavor to the chili.
Paprika: 1 teaspoon of paprika will also give the chili a smoky flavor.
Dried oregano: 1 teaspoon of dried oregano will add a floral and slightly bitter flavor to the chili.
Fire-roasted tomatoes: Two 15-ounce cans of fire-roasted tomatoes will add a sweet and smoky flavor to the chili.
Tomato sauce: One 8-ounce can of tomato sauce will add a rich tomato flavor to the chili.
Tomato paste: 1/4 cup of tomato paste will add a concentrated tomato flavor and thicken the chili.
Black beans: Two 15-ounce cans of black beans will give the chili a hearty texture and flavor.
Corn kernels: You’ll need 2 cups of roasted corn kernels. You can use fresh or frozen corn.
Ground beef: If you’re making a meat version of this chili, you’ll need 1 pound of lean ground beef.
Honey: 1 tablespoon of honey will balance the acidity of the tomatoes and add a touch of sweetness.
Worcestershire sauce: 1 tablespoon of Worcestershire sauce will add a savory and umami flavor to the chili.
Liquid smoke: 1 teaspoon of liquid smoke will add a smoky flavor to the chili.
Black coffee: 1/2 cup of black coffee will add a depth of flavor to the chili.
Green onions: 1/2 cup of chopped green onions will add a fresh and slightly sweet flavor to the chili.

Make sure to check this list carefully before starting to prepare your ingredients.

The Recipe How-To

This Roasted Corn and Black Bean Chili recipe is easy to make and packed with flavor.

Now that we have gathered all the ingredients, let’s dive into the recipe. This chili recipe is easy to make and packed with flavors. Here’s how to make it:

Step 1: Cook the Beans

If you are using dry beans, cook them first. Rinse the beans and remove any debris, then soak them overnight. Drain the beans and add them to a large saucepan with enough water to cover them. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the beans simmer for 1 to 2 hours until they are tender. Drain the beans and set them aside.

Step 2: Roast the Corn

Preheat your oven to 400°F. Spread the corn kernels on a baking sheet and drizzle them with olive oil. Roast the corn in the preheated oven for 15 to 20 minutes until they are golden brown. Set them aside.

Step 3: Cook the Beef

Heat olive oil in a large saucepan over medium heat. Add the ground beef and cook it until it is browned and no longer pink, about 5 minutes. Drain any excess fat.

Step 4: Add the Vegetables and Spices

Add the onion, garlic, red bell pepper, and green bell pepper to the saucepan with the beef. Cook the vegetables for 3 minutes until they are softened. Add chili powder, ground cumin, paprika, and dried oregano. Stir well to combine.

Step 5: Add the Beans and Tomatoes

Add the black beans, fire-roasted tomatoes, tomato sauce, and tomato paste to the saucepan. Stir well and let the chili simmer over medium heat for 20 minutes until the flavors are well combined.

Step 6: Add the Roasted Corn and Finish the Chili

Add the roasted corn kernels to the chili along with a drizzle of honey, Worcestershire sauce, and liquid smoke. Let the chili cook for an additional 10 minutes until the corn is heated through and the flavors are well combined.

Step 7: Serve and Enjoy!

Garnish the chili with chopped green onion and fresh cilantro. Serve it hot with your favorite toppings such as shredded cheese, sour cream, and tortilla chips. This recipe makes a great meal on its own, or served with a side salad or cornbread.

Substitutions and Variations

The combination of sweet roasted corn and savory black beans creates a perfect balance of taste and texture.

One of the best things about chili is how versatile it is. You can easily substitute ingredients to make it your own. Here are a few substitutions and variations you can try:

– Vegetarian Black Bean Chili: Leave out the ground beef and use vegetable broth instead of beef broth. Add extra black beans for protein.

– Southwest Chili: Add 1 cup of green chilies and 1/2 cup of corn to the recipe. Serve with a dollop of sour cream and some chopped cilantro.

– Corn and Bean Soup: Add an extra cup of broth and puree half of the chili in a blender until smooth. Serve with a dollop of plain yogurt and some chopped green onions.

– Fire-Roasted Tomato Chili: Use fire-roasted tomatoes instead of regular tomatoes for a smoky flavor. Add a tablespoon of liquid smoke and a tablespoon of Worcestershire sauce for even more depth.

– Kidney Bean Chili: Use kidney beans instead of black beans for a heartier chili. Add some diced carrots and celery for extra texture.

These are just a few ideas to get you started. Don’t be afraid to experiment and try new things. The beauty of chili is that it’s forgiving and adaptable to whatever ingredients you have on hand.

Serving and Pairing

The aroma of spices and herbs wafting from the pot will have your mouth watering in no time.

This roasted corn and black bean chili is perfect for a cozy night in or a gathering with friends. It’s hearty and filling, making it a great entrée on its own, but it can also be paired with a variety of sides to create a complete meal.

One of my favorite ways to serve this chili is with a side of cornbread. The sweetness of the cornbread complements the smokiness of the chili and adds a nice texture to the dish. You can also top the chili with some shredded cheese and a dollop of sour cream for a creamy element.

If you’re in the mood for something lighter, you can serve the chili with a side salad. A simple green salad with a vinaigrette dressing will balance out the richness of the chili and provide a refreshing contrast.

For a more substantial meal, you can serve the chili over rice or quinoa. The grains will absorb the flavors of the chili and add a nutty, earthy taste to the dish. You can also add some avocado slices on top for some healthy fats and a pop of color.

This chili is also a great addition to any party or potluck. You can set up a chili bar with various toppings such as diced tomatoes, chopped cilantro, jalapenos, and hot sauce. You can also serve it with tortilla chips for a fun and easy appetizer.

Overall, this roasted corn and black bean chili is versatile and pairs well with a variety of sides and toppings. It’s a crowd-pleaser and will surely satisfy everyone’s cravings.

Make-Ahead, Storing and Reheating

Don't forget to top your chili with your favorite garnishes, like shredded cheese, sour cream, or fresh herbs. — Don’t forget to top your chili with your favorite garnishes, like shredded cheese, sour cream, or fresh herbs.

This Roasted Corn and Black Bean Chili recipe is perfect for meal prep, as it can be easily made ahead of time and stored for later use. To make ahead, simply let the chili cool to room temperature and transfer it to an airtight container. Keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

When reheating, there are a few options to choose from. If you have time, let the chili thaw in the refrigerator overnight before reheating. You can also reheat it in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, stirring every 30 seconds until heated through.

If you want to switch things up, this Roasted Corn and Black Bean Chili can also be used as a topping for salads or as a filling for tacos and burritos. The flavors will only continue to develop as the chili sits, making it even more delicious the next day.

When storing the chili, it’s important to keep it in an airtight container to prevent any excess moisture from getting in. This will help to preserve the flavor and texture of the chili, ensuring that it tastes just as good when you reheat it later.

Overall, this Roasted Corn and Black Bean Chili recipe is a great option for busy weeknights or for meal prep. It’s easy to make, stores well, and can be used in a variety of ways. Try it out for yourself and see just how versatile and delicious it can be!

Tips for Perfect Results

This recipe can easily be adapted to your dietary needs, making it a great option for vegetarians or those who are gluten

When making a pot of Roasted Corn and Black Bean Chili, there are a few tips and tricks to ensure that it turns out perfectly every time. Here are some of my tried and true tips for making the best chili possible:

First and foremost, make sure to use high-quality ingredients. This means using fresh produce, good quality meat, and spices that are not past their expiration date. When it comes to the chili powder, cumin, and paprika, make sure to buy fresh and high-quality versions of these spices. They will make all the difference in the final taste of your chili.

Another tip is to roast your corn before adding it to the chili. This will give the corn a smoky flavor that pairs perfectly with the black beans and spices in the chili. You can roast the corn on the grill or in the oven, just make sure to remove the kernels from the cob before adding them to the chili.

When it comes to cooking the chili, make sure to cook the beans first before adding the chili. If you are using dry beans, make sure to soak them overnight before cooking them. This will help to soften them and make them easier to digest. Once the beans are cooked, you can start adding the chili ingredients.

One thing to keep in mind when making chili is that it is always better the next day. This means that if you have the time, make the chili a day ahead of when you plan to serve it. This will allow the flavors to meld together and create a richer, more complex taste.

Finally, don’t be afraid to experiment with different ingredients and variations of the recipe. You can try adding different types of beans, using ground turkey instead of beef, or even making a vegetarian version of the chili. The possibilities are endless, and you never know what new and exciting flavors you might discover.

FAQ

As with any recipe, there might be some questions or doubts that come up, especially if it’s your first time making it. Here are some frequently asked questions that I have encountered while cooking this roasted corn and black bean chili recipe.

Is it OK to put corn in chili?

If you’re looking to give your chili a touch of sweetness, consider adding corn to the mix. It’s a unique ingredient that can add a new dimension of flavor to your dish. However, it’s important to remember to cook your meat thoroughly before adding it to the chili to avoid any food safety concerns.

Can I use black beans instead of kidney beans in chilli?

If you’re looking for a tasty and filling vegetarian main course, why not try making a black bean chilli? This recipe is a great alternative to traditional chilli recipes that use kidney beans, and it’s so delicious that you could even serve it to guests at a dinner party. Give it a try and impress your friends and family with your culinary skills!

Are black beans good in chili?

If you’re searching for a hearty and healthy meal, consider adding black beans to your chili recipe. Not only are they a great source of protein and fiber, but they can also enhance the flavor profile of your chili. Despite common misconceptions, black beans can be a delicious addition to this classic dish.

Do you cook beans before adding to chili?

When it comes to making chili, it’s important to consider the best way to prepare the dry beans. While it may be tempting to simply toss them into the pot with the other ingredients, it’s actually recommended to cook the beans separately beforehand. This is because acidic foods like tomatoes can hinder the cooking process of the beans, resulting in an uneven texture and potentially undercooked beans. By cooking the beans separately, you can ensure that they are fully cooked and have the best possible flavor and texture when added to the chili.

Bottom Line

In conclusion, this Roasted Corn and Black Bean Chili Recipe is the perfect dish for any occasion. Whether you are hosting a party, looking for a quick and easy dinner, or just want to try something new, this recipe will not disappoint. The combination of the roasted corn and black beans creates a delicious and hearty flavor that everyone will love.

By following the step-by-step instructions, using the right ingredients, and adding your own personal touch, you can create a dish that is uniquely yours. And with the tips and recommendations provided, you can ensure that your chili turns out perfectly every time.

So, what are you waiting for? Gather the ingredients and give this recipe a try. Your taste buds will thank you! And don’t forget to share this recipe with your friends and family so they can enjoy it too.