Winter has apparently decided to rear it’s ugly head here again in California. I have decided I like the idea of rain better in theory than in practice. It’s fine for a couple hours, but then it just gets annoying.
When lunch rolled around today, the rain helped me decide to go grocery shopping in my own cupboard rather than at the store. Seeing what I could scrounge together for a warm, satisfying meal, I found this motley crew of characters:
And my, oh my, did they make for a delicious bowl of chili.
Black Bean Corn Chili
- 2 Tbsp. Olive Oil
- 2 Onions, diced
- 6-8 cloves Garlic, minced
- Salt & Pepper, to taste
- Chili Powder, to taste (I used about 1/3 Cup)
- Paprika, to taste (I used about 1/4 Cup of smoked paprika)
- 2 cans Black Beans, drained
- 1 can Corn (I used frozen measured in an empty can)
- 1 can Vegetable Broth
- 1 can Diced Tomatoes with Chiles or Jalapenos
- 1 can Tomato Paste
- Heat olive oil over medium-high heat. Add onions and garlic. Sauté until soft.
- Add salt and pepper (to taste), along with chili powder and paprika. Stir into onions and sauté for a couple more minutes.
- Add black beans, corn, vegetable broth, diced tomatoes and tomato paste. Stir well to blend with onions.
- Bring to a boil. Reduce heat to low and allow soup to simmer for 10 minutes.
- Serve and enjoy!