Smoky Corn and Bean Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From . To make vegetarian leave out the bacon and add a bit of chipotle powder. the author suggests serving the chili over rice. Ingredients:
2 ounces smoked bacon, diced |
1 small onion, diced |
1 -2 teaspoon olive oil (or as needed) |
1 1/2 cups frozen corn kernels, not thawed |
1 cup salsa (do not use fresh salsa) |
15 1/2 ounces pinto beans, drained and rinsed |
2 teaspoons chopped fresh cilantro |
shredded cheddar cheese (optional) |
Directions:
1. Heat a 3-quart pot over medium heat. Add bacon and saute until crisp. Add onions and saute 1 to 2 minutes, until tender. If the bacon was lean and the pan seems dry, add 1 to 2 teaspoons of olive oil. Add frozen corn and salsa, stirring to mix well. Bring to a gentle boil, add beans and reduce heat to simmer. Cook for 10 more minutes. Serve garnished with cilantro and cheddar cheese.
|
|