Sweet Corn & Black Bean Chili
Sweet & just a little spicy, this sweet corn and black bean chili recipe doesn't have any tomato or onion chunks so even the fussiest palates will enjoy it!
Ingredients
- 1-1/2 to 2 pounds ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup onion powder
- 1 Tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp red pepper flakes (can use 1/2 if you are nervous about heat)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp Trader Joe’s Umami seasoning (mushroom powder) optional
- 1/4 cup concentrated tomato paste (from the tube)
- 1 28-32 oz can San Marzano style tomatoes
- 1 28oz can tomato sauce (or can use two of the 15oz cans no problem)
- 12 oz bag of frozen corn
- 2 (15oz) cans black beans drained
- 2 tsp beef bullion powder
- 1/2 cup sugar
- 1/4 tsp cinnamon
Instructions
- In a large pot, brown the ground beef with the salt, pepper, onion powder, Italian seasoning, garlic powder, red pepper flakes, chili powder, smoked paprika and umami powder, (umami is optional.)
- Stir in the concentrated tomato paste and let it cook for a couple of minutes.
- Blend your canned tomatoes and tomato sauce in the blender and add to the meat.
- Stir in the frozen corn and black beans and bring to a simmer.
- Stir in the beef bullion, sugar and cinnamon.
- Bring the entire pot to a slow boil over medium-high heat, stirring constantly because it will splatter as it boils.
- Cover and reduce heat to medium-low and let simmer for at least 30 minutes, stirring every few minutes to stop it from burning on the bottom. Taste and adjust seasonings as desired. *Note, if your chili becomes too thick at any point, just add a little beef broth or water to it. Start with a 1/4 cup and go from there.
- Serve with sour cream, chopped onion and cheese as optional garnishes. We also like to serve hot garlic bread or breadsticks with it!