Black Bean and Corn Chili over Baked Potatoes
Black Bean And Corn Chili Over Baked Potatoes is an moderately easy dinner. Made with 1/2 c. coarsely chopped onion, 2 garlic cloves, chopped, 1 tbsp. canola oil, 1 1/2 c. cooked black beans and 1 c. canned tomatoes (with their liquid), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Saute the onion and garlic in the oil in a medium-sized saucepan over medium heat 1 to 2 minutes or until the onion is translucent.
Add the beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar and stir to combine. Reduce the heat.
Cover the pan and simmer the mixture 15 to 20 minutes.
Add the bell pepper and cook the chili another 5 minutes.
Ladle the chili over 4 baked potatoes and serve.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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