Black Bean Chili with Corn Black Bean Chili with Corn

Photo: David Scott

Eat this right from the vacuum bottle. Or send along a whole wheat tortilla, shredded cheese and lettuce (wrapped separately) to create lunchtime burritos right
on the spot. To reheat it before filling the container, microwave at medium-high (70%) for 4 minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In saucepan, heat oil over medium heat; fry onion, garlic, celery, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 1 minute.

Add tomatoes and black beans; bring to boil. Reduce heat and simmer, stirring often, until thick enough to mound on spoon, about 30 minutes.

Stir in corn; cook until heated through, about 4 minutes. Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.) Stir in coriander.

Nutritional facts <b>Per serving:</b> about

  • Sodium 822 mg
  • Protein 11 g
  • Calories 239.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 43 g


  • Iron 26.0
  • Folate 45.0
  • Calcium 10.0
  • Vitamin A 14.0
  • Vitamin C 63.0
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Black Bean Chili with Corn