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      Black Bean and Corn Chili2 tbs olive oil
      2 6- or 8-in corn tortillas, cut into 2-in strips
      2 onions, chopped
      1 red bell pepper, chopped
      4 cloves garlic, chopped
      15-oz can corn, undrained
      2 tbs chili powder
      1 1/2 tsp dried oregano
      1 1/2 tsp ground cumin
      1/4-1/2 tsp cayenne pepper
      15-oz can black beans, drained
      16-oz can tomato sauce
      salt and pepper, to taste
      1/4 cup shredded Monterey Jack cheese or Jalapeno Jack cheese (or a blend, optional for serving)
      2 green onions, chopped (optional, for serving)
      1/4 cup sour cream (optional, for serving)
      2 tbs fresh cilantro, chopped (optional for serving)
      First, heat half the oil (one tablespoon) in a large saucepan over medium-high heat. Add the cut tortillas and lightly brown. Remove to a paper towel-lined plate. Let drain. These tortilla strips will top the chili and give it a fantastically crunchy finishing touch.
      Next, heat the remaining oil (one tbs) in same large saucepan. Add the onion, red pepper, garlic and corn, then stir in the chili powder, oregano, cumin and cayenne pepper.
      Allow to cook for four min, stirring often.
      Next, add the beans and tomato sauce. Season with a bit of salt and pepper to taste. Allow to simmer over medium-low heat for 20 min.
      Serve black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream and cilantro.
      Makes four servings.
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