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Smoky Black Bean Chili with Corn Bread Croutons
INGRIDSTEVENS12Ingredients
55Minutes
280Calories
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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola oil
- 1 white onion (large, chopped)
- 3 cloves garlic (minced)
- 3 carrots (peeled and chopped)
- 1 red bell pepper (chopped)
- 1 cup frozen corn kernels
- 2 Roma tomatoes (chopped)
- 1 Tbsp. ancho chile powder
- 2 Tbsp. fresh oregano (chopped)
- 1 oz. cans black beans (rinsed)
- 14 oz. vegetable stock
- 6 oz. corn bread (cut into 1-inch cubes)
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Directions
- Preheat the oven to 450 degrees . In a Dutch oven or large saucepan, heat the oil over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the carrots and the bell pepper; season with salt and pepper and cook, stirring, until softened, about 5 minutes. Add the corn, tomatoes, the ancho chile powder and 1 tbsp. of the oregano. Cook the chili, stirring frequently, until fragrant, about 2 minutes.
- Add the beans, stock and 1 cup water; bring to a boil. Reduce the heat to medium and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes. Transfer 3 cups of the chili to a blender, puree and return the mixture to the pot; season.
- On a rimmed baking sheet, season the corn bread cubes and bake until browned in spots, about 5 minutes. Divide the chili among bowls; garnish with the corn bread croutons and the remaining oregano.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol15mg5% |
Sodium730mg30% |
Potassium550mg16% |
Protein6g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A190% |
Vitamin C90% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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