One Week Wonders: Smoky Black Bean Chili

Today I made a one week wonder, plus its budget friendly and low calorie!  Here’s the scoop:  we have been traveling A LOT.  Weekend trips, weekday business meetings out of town, essentially lots of driving and lots of eating out.  So, I haven’t made a serious grocery store trip in about 3 weeks, and we’ve been living off cereal and Morningstar buffalo chikn nuggets.

Well, I was sick of eating crap, and whipped up a black bean and corn chili, all with ingredients I had on hand!  This is the first time ever that I’ve created my own recipe without looking at other recipes first!  So proud 🙂

This is such an easy recipe.  It makes 8 servings and each serving is about 215 calories.  Plus, it’s so filling!

Smoky Black Bean and Corn Chili

  • 1 yellow onion, chopped
  • 1 can vegetable broth
  • 1 can crushed tomatoes
  • 1 can fire roasted tomatoes with green chiles (Rotel or Trader Joes are good)
  • 2 cans black beans, rinsed
  • 12 oz package frozen corn
  • 1 tbsp minced garlic
  • 2 tbsp minced oregano (I used some from my garden!)
  • 1 1/2 tsp cumin
  • 1 tsp cinamon
  • 2 bay leaves
  • 2 tbsp ancho chili powder (you can use regular chili powder, but ancho has a great smoky flavor)
  • 2 tbsp chipotle puree* (see below)
  • 1 tsp liquid smoke

Saute chopped onion in a little vegetable oil until translucent, about 10 minutes.  Add oregano, cumin, and garlic and cook for 30 seconds.  Add cinnamon, bay leaves, ancho chili powder and chipotle puree and cook another 30 seconds.  Add vegetable broth and tomatoes.  Bring to a boil then reduce heat and simmer for about 20 minutes.  Remove bay leaves, add black beans and corn and cook for another 10-20 minutes, until chili has reduced.

Serve with cheese, sour cream, and chips.  (This adds calories)

* Chipotle puree:  buy a can of chipotles in adobo sauce.  Puree.  Can be frozen for later uses in other mexican dishes, like my tortilla soup

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