Black Bean and Corn Chili

Another great recipe this week from our chef Matthew McBrayer at the Ullerhof.  Black bean and corn chili to warm you from the inside out!

Makes about 1 gallon

This soup is a great substitute for a hot bowl of beef chili on a cold winter afternoon. You can substitute the chick stock for a vegetable stock to make this recipe Vegan. Garnish with a little diced avocado and cilantro for added flare.



.25lb diced yellow onion

.25lb diced carrot

.25lb diced celery

2 Cans of Black Beans

1 Can of Yellow Corn

1 Can of Diced Tomatoes or 4 Fresh Tomatoes cut into 3/4in Dice

.5 qt Chicken Stock

.5 Tablespoon Chili Powder

.5 Tablespoon Cumin

1 Teaspoon Pepper

Salt to Taste

Canola oil for cooking

Sweat the Onions, Carrot and Celery in a large heavy bottom pot with a little canola until soft. Add 1 can of the Black Beans and can of Corn. Blend remaining black beans with the tomatoes until smooth. Add the Black Bean Tomato mixture and stock. Bring to boil, then reduce and simmer for 30 minutes. Garnish with diced avocados and cilantro.

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