Description
A hearty and delicious chili made with corn and beans, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 (15-ounce) can corn, drained and rinsed
- 1 (28-ounce) can green enchilada sauce
- 1 (15-ounce) can great northern or cannellini beans, with the liquid
- to taste Salt and black pepper
- Optional garnishes: Chopped cilantro, shredded Monterey Jack cheese, lime wedges, sliced radish
Instructions
- To a medium saucepan over medium-high heat, add the oil. Once the oil shimmers, add the drained corn. Cook, stirring frequently, until some of the kernels are browning and you can smell the aroma of the roasted corn, about 4 minutes.
- Add the enchilada sauce and beans with their liquid to the pan and stir to incorporate. Leave the pan on medium-high heat until it comes to a boil, stirring every minute or so.
- Reduce the heat to medium-low heat and let simmer, uncovered, for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Ladle the chili into bowls and garnish as desired. This chili only gets better in the fridge, so feel free to make extra. Refrigerate in a covered container for up to 3 days. Microwave, covered, in minute-long bursts, until heated through.
Notes
- This chili is best when made in advance and can be stored in the refrigerator for a few days.
- Microwave leftovers for quick heating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg