Homestyle Black Bean and Corn Chili
I’m one of those weirdos that loves chili in the middle of the summer. I know most people think it’s a fall dish, but nope, not me. Give me 90-degree heat and a piping hot bowl of Homestyle Black Bean and Corn Chili. There’s something about it that gives me all the feels, perhaps I’m just delirious from over-heating.
Before I moved to the South, I owned the cutest two bedroom home, that was right behind a park that sat right behind the river. So, my views were the park with the river in the background, kind of perfect! I didn’t have air conditioning though. I never really felt I needed it. I had enough of a breeze that cooled my little home down during the evening and I kept the blinds closed during the day, so it never really heated up. I miss that little home.
That little home is where I tweaked and tweaked this recipe in the middle of a few heatwaves. It’s never the same, but it’s always delicious. I remember calling my mom, and asking what exactly was I suppose to put in chili and the big take away was to add more chili powder than you think you’ll need! So, that’s exactly what I’ve always done. I have tamed it down a bit for my kids, but there’s still a really nice gentle heat. Feel free to add more cayenne if you really want to jazz this up.
How to make Homestyle Black Bean and Corn Chili
Are you ready for a dish that will have you convinced chili in the warmer summer months is totally appropriate? Let’s dig in. Start by browning the ground beef, until it’s cooked through. Mix in the onions, celery, peppers, mushrooms and garlic and cook until they’re softened.
Add in the tomatoes, tomato sauce and paste, along with the spices and give everything a good mix. Let this simmer for 30 minutes, test it out and add any extra spices if it needs more. Stir in the corn and black beans and let it all simmer for an additional 30 minutes or more. The longer it simmers, the deeper the flavours.
It’s so good. I’m already craving another big batch, because, you know, we hit the low 90s so it would only make sense that this heat-hating Canadian would want chili in the middle of summer {face palm}. Seriously though, I don’t think you’ll be mad at me once you try this chili, you may even jump on board with my hot summer chili antics.
If you love Homestyle Black Bean and Corn Chili, check out these other delicious snack recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Homestyle Black Bean and Corn Chili
Chili is one of my favourite meals. I love how hearty it is and with the addition of black beans and corn it's next level good!
INGREDIENTS
- 1 lb. ground beef, browned
- 1 cup onion, diced
- 2 stalks celery, sliced thin
- 4.5 oz. mushroom canned or fresh
- 1 lrg green pepper, diced
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 10 oz tomatoes with chilies (Rotel)
- 3 tbsp tomato paste
- 1 clove garlic, pressed
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp oregano
- 15 oz can corn kernels, drained and rinsed
- 15 oz can black beans, drained and rinsed
- sour cream, to serve
- cheddar cheese, shredded, to serve
- green onions, sliced, to serve
INSTRUCTIONS
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In a large pot or dutch oven brown hamburger until cooked through. Add in onions, celery, peppers, mushrooms and garlic and cook until softened.
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Stir in all the tomatoes, tomato sauce and tomato paste. Add in spices and let simmer for 30 minutes to an hour.
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Serve with sour cream, shredded cheese and green onions.
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