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