Black Bean And Corn Chili Over Baked Potatoes
A hearty and flavorful vegetarian chili over baked potatoes, featuring black beans, corn, tomatoes, and spices—perfect for a comforting and nutritious meal.
Ingredients
- 1/2 cup coarsely chopped onion ⓘ
- 2 garlic cloves chopped ⓘ
- 1 tablespoon canola oil ⓘ
- 1.5 cups cooked black beans ⓘ
- 1 cup canned tomatoes with liquid ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 cup frozen corn kernels ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 cup diced green bell pepper ⓘ
Instructions
- Saute the chopped onion and garlic in canola oil in a medium-sized saucepan over medium heat for 1 to 2 minutes until translucent.
- Add the cooked black beans, canned tomatoes with their liquid, tomato paste, frozen corn, chili powder, ground cumin, and sugar. Stir to combine and reduce the heat.
- Cover the pan and simmer the mixture for 15 to 20 minutes.
- Add the diced green bell pepper and cook the chili for another 5 minutes.
- Ladle the chili over 4 baked potatoes and serve.
Tips & Substitutions
For added depth of flavor, consider adding a dash of smoked paprika or a splash of lime juice to the chili. If you prefer a spicier kick, include diced jalapeños or a pinch of cayenne pepper. You can substitute the green bell pepper with red or yellow for a sweeter taste. This dish pairs beautifully with Easy Meatless Chili for a hearty meal.
Serving Suggestions
Serve the chili ladled generously over baked potatoes, and consider topping with fresh cilantro, avocado, or a dollop of sour cream. This dish can be complemented with a side of cornbread or a fresh salad, such as Pico Degallo, for a refreshing crunch. It's a wonderful choice for a cozy dinner.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over low heat, stirring occasionally. You can also microwave it in a covered dish, adding a splash of water if needed to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Corn Chili Over Baked Potatoes contains roughly 587 calories, with 25g protein, 94g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (80% of the Daily Value), and potassium (58% of the Daily Value). Note that it is relatively high in sodium, at 753mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chili can be made ahead of time and actually tastes better the next day as the flavors meld. Simply prepare the chili, cool it to room temperature, and store it in the refrigerator. Reheat when ready to serve.
Can I freeze the chili?
Absolutely! Once cooled, transfer the chili to a freezer-safe container and it will keep well for up to 3 months. To reheat, thaw overnight in the refrigerator and gently warm it on the stovetop.
What can I serve with this dish?
This black bean and corn chili pairs well with various sides. Try serving it with cornbread, a fresh green salad, or tortilla chips for dipping. For a complete meal, consider adding a side of Fiesta Bean Salad for a vibrant contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).