Best 9 Corn And Bean Chili Recipes

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**Indulge in a Hearty and Flavorful Culinary Journey with Corn and Bean Chili Recipes**

Embark on a culinary adventure with a delightful selection of corn and bean chili recipes, each offering a unique blend of flavors and textures to tantalize your taste buds. From classic and comforting to spicy and bold, these recipes cater to diverse preferences and dietary needs. Whether you're a vegetarian seeking a hearty and protein-packed meal or a meat lover craving a flavorful chili with a twist, our curated collection has something for everyone. So, gather your ingredients, prepare your taste buds, and get ready to relish the warmth and satisfaction that comes with a bowl of homemade corn and bean chili.

Let's cook with our recipes!

CHILI, CORN, AND BLACK BEAN SALSA



Chili, Corn, and Black Bean Salsa image

Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.

Provided by John Theis

Time 10m

Yield 6

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 avocado, diced
¾ cup diced red onion
1 tablespoon minced garlic
1 medium lime, juiced
3 tablespoons olive oil
2 tablespoons chili-garlic sauce
2 tablespoons ground cumin
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g

ROASTED CORN AND BLACK BEAN CHILI



Roasted Corn and Black Bean Chili image

I aquired this recipe from a co-worker at a pot luck about a year ago. This is a bit different from your average chili and offers just the right amount of spice and great flavors. It can easily be made fully vegetarian by substituting for the chicken broth. Enjoy! Suggestion: If you want a thicker more 'chili-like' consistency try mashing a half a cup or more of the rinsed black beans then add with the rest of the beans.

Provided by MI Mitten

Categories     Black Beans

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen corn
2 tablespoons olive oil, divided
1 onion, chopped
4 garlic cloves, minced, to taste
2 teaspoons ground cumin
1 tablespoon chili powder (add more if you want spicy)
1 (14 1/2 ounce) can low sodium chicken broth
2 (15 ounce) cans black beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes with green chilies
sour cream
shredded cheddar cheese

Steps:

  • Preheat oven to 400°F.
  • Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
  • Bake until the corn is browned, stirring once, about 20 mins total.
  • Note: Corn sometimes does not brown, but bake until it smells roasted.
  • While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
  • Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
  • Stir in broth, beans, and tomatoes; reduce heat to simmer.
  • Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
  • Serve chili with sour cream and shredded cheese.

BLACK BEAN AND CORN CHICKEN CHILI



Black Bean and Corn Chicken Chili image

from www.McCormick.com The roasting of the spices really adds depth to this mild chili. Great served with cornbread and shredded cheese. Now, if your looking for 5-alarm firehouse hot chili, we suggest trying Recipe #395692 or Recipe #389618 :)

Provided by 2Bleu

Categories     Chicken Breast

Time 45m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut in 1-inch cubes
1 medium onion, chopped
1 medium green bell pepper, chopped
4 teaspoons chili powder
2 teaspoons ground cumin (McCormick)
1 teaspoon garlic powder (McCormick)
1/2 cup dry red wine
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 3/4 ounce) can whole kernel corn, drained
1/2 teaspoon salt

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
  • Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
  • Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
  • Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.

BEEFY CORN AND BLACK BEAN CHILI



Beefy Corn and Black Bean Chili image

Dinner for six ready in 25 minutes! Serve your family a spicy chili packed with beef, corn and black beans - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1 lb ground beef round
2 teaspoons salt-free chili powder blend
1 package (14 oz) frozen seasoned corn and black beans
1 can (14 oz) reduced-sodium beef broth
1 can (15 oz) seasoned tomato sauce for chili
Reduced-fat sour cream, if desired
Sliced green onions, if desired

Steps:

  • In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
  • Ladle chili into 6 bowls. Top with sour cream and onions.

Nutrition Facts : Calories 190, Carbohydrate 20 g, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

CORN AND BEAN CHILI



Corn and Bean Chili image

My family favors corn in a variety of dishes, including this one.-Mary Pitts, Powder Springs, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 8

2 pounds ground beef
1 small onion, finely chopped
1 envelope chili seasoning mix
3 cans (16 ounces each) chili beans, undrained
1 can (46 ounces) V8 juice
1/2 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
Shredded cheddar cheese

Steps:

  • In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili With Green Onion Corn Cakes image

This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.

Provided by kitchenslave03

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb 90% lean ground sirloin
salt and pepper
1 tablespoon Worcestershire sauce
1 medium onion, chopped
4 -6 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
3 tablespoons chili powder
1 tablespoon cumin
1 cup beef stock
diced tomato
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, drained
2 tablespoons cilantro, chopped
2 (8 1/2 ounce) packages corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons oil
3 scallions, thinly sliced
butter, for greasing griddle

Steps:

  • In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
  • Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
  • To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

Nutrition Facts : Calories 573.7, Fat 21.6, SaturatedFat 6.5, Cholesterol 85, Sodium 1032, Carbohydrate 69.3, Fiber 12.8, Sugar 15.4, Protein 26.8

CHEESY BLACK BEAN AND CORN CHILI



Cheesy Black Bean and Corn Chili image

I LOVE to create new recipes. My son's love for beans and cheese is the inspiration for this very simple chili. It's perfect served with corn bread and salad.

Provided by Zooville

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h25m

Yield 10

Number Of Ingredients 8

1 pound lean ground beef
4 green onions, chopped
3 (15 ounce) cans black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, undrained
2 (1.25 ounce) packages chili seasoning mix (such as French's Chili-O Original Seasoning Mix®)
1 (28 ounce) can crushed tomatoes
1 cup water
1 (1 pound) package processed cheese food (such as Velveeta®), cubed

Steps:

  • Place ground beef into a large skillet and cook, stirring often, until the beef is browned and crumbled, about 10 minutes. Stir in green onions after 5 minutes. Drain excess grease.
  • Place ground beef mixture into a large soup pot over medium heat.
  • Stir in black beans, corn and its liquid, chili seasoning mix, crushed tomatoes, and water; stir to combine. If chili seems too thick, mix in a little more water.
  • Cover the chili and cook 1 hour; add processed cheese cubes, allow to melt, and stir into the chili until smooth just before serving.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 42.4 g, Cholesterol 66.1 mg, Fat 18.5 g, Fiber 12.1 g, Protein 28.4 g, SaturatedFat 9.1 g, Sodium 1988.5 mg, Sugar 6 g

THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN



Thanksgiving Mixed Bean Chili With Corn and Pumpkin image

A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h15m

Yield Yield: Serves 6 generously

Number Of Ingredients 15

1 pound mixed dried beans, such as pintos and black beans, pintos and red beans, or heirloom beans such as San Franciscano, Good Mother Stallards, and Sangre de Toros (see note), washed, picked over, and soaked for at least 4 hours or overnight in 2 quart
2 onions, 1 halved, 1 finely chopped
4 garlic cloves, 2 crushed and peeled, 2 minced
1 bay leaf
2 tablespoons grapeseed or sunflower oil
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon cumin seeds, ground
1 14-ounce can chopped tomatoes
Pinch of sugar
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
1 cup corn kernels (fresh or frozen)
Salt to taste
1/2 cup chopped cilantro
Grated or crumbled cheese for serving (optional)

Steps:

  • Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
  • . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
  • Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
  • Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 9 grams

CORN AND BEAN SALAD WITH CURTIS' CHILI DRESSING



Corn and Bean Salad with Curtis' Chili Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Whole kernels from 4 ears of corn
1 cup cooked red beans
1 cup cooked black beans
1 cup cooked pinto beans
1 cup cooked garbanzo beans
2 medium tomatoes, diced
1 bunch green onions, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 small head lettuce, shredded
1/4 cup rice wine vinegar
1 teaspoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cloves garlic, minced
1/2 Vidalia onion, chopped fine

Steps:

  • In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: Different beans have different flavors and textures, so using a variety will add depth and complexity to your chili.
  • Don't be afraid to experiment with different spices: Chili is a versatile dish that can be customized to your own taste. Try adding different chili powders, cumin, oregano, or paprika to taste.
  • Let the chili simmer for a long time: This will allow the flavors to develop and meld together.
  • Serve the chili with your favorite toppings: Shredded cheese, sour cream, avocado, and cilantro are all popular choices.

Conclusion:

Corn and bean chili is a delicious, hearty, and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover beans and corn, and it's also a budget-friendly meal. Whether you're serving it for a casual weeknight dinner or a special occasion, this chili is sure to be a hit. So next time you're looking for a tasty and satisfying meal, give corn and bean chili a try!

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