This post may contain affiliate sales links. Please read my disclosure policy.
I have a thing for chilis. In fact, I’ve already posted four on the 7Core website.
I have been making this particular chili longer than any other chili. Over 20 years!
I adapted the recipe from one I first saw while I flipped through a Redbook magazine in my dentist’s waiting room in 1999. I still have original the photocopy I asked the receptionist to make for me. The paper is now splotched with tears and food stains.
Back then, I was a vegetarian and excited to find an easy, meatless chili recipe. I still enjoy it today.
Chilis are one of those comfort foods I crave when the thermometer struggles to rise above freezing. Add a salad or other green side, and you have a pretty good complete meal.
Chilis are also great to take to someone you want to bless with a meal. My go-to delivery chili is Easy White Chicken Chili, because it has simple ingredients and cooks in a slow cooker.
Other chilis I make are:
Jen G’s Go-To Chili - A classic chili with meat, beans, and canned tomatoes.
Three Bean Meatless Chili - A traditional chili vegan style.
Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili - A favorite of my daughter
I have another chili idea I want to try. One that doesn’t use beans. But we’ll save that for another day
Homemade chilis are best. You get to control the quality of the ingredients and customize the spice. Premade chilis can contain surprising and unhealthy ingredients. I mention this in my article How To Erase Confusion About Real Food.
If you give this chili a try or have another recipe you love, let me know in the comments.
All this talk of chili makes me want some. But which one will I choose for next week’s menu plan?
To your best health and wellness,
Black Bean and Corn Chili
Total Time: 40 minutes
- 1 large red onion, diced
- 1 Tbsp chili powder
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 4 15-oz cans black beans, rinsed and drained
- 2 15-oz cans diced tomatoes
- 1 ½ cups frozen corn
- In a large stock pot, warm 1 tablespoon of olive oil over medium heat. Add onion and spices. Cook until the onion is translucent, about 5-8 minutes.
- Add beans, tomatoes, and corn to the pot. Stir to combine.
- Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 20-25 minutes, stirring occasionally.
- Taste and season with salt and pepper to taste, if needed.