Trying to eat and serve more vegetarian meals in this household. Check out Kelli over at Gohn Crazy if you'd like to participate.
Here's what we're having for dinner.
Roasted Corn and Black Bean Chli
1 (10 ounce) package frozen corn
2 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, minced,to taste
2 teaspoons ground cumin
1 tablespoon chili powder (add more if you want spicy)
1 (14 1/2 ounce) can low sodium chicken broth
2 (15 ounce) cans black beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes with green chilies
shredded cheddar cheese
Preheat oven to 400°F. Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat. Bake until the corn is browned, stirring once, about 20 mins total. Note: Corn sometimes does not brown, but bake until it smells roasted. While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes. Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute. Stir in broth, beans, and tomatoes; reduce heat to simmer. Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
Serve chili with sour cream and shredded cheese. I’m going to serve this with GF cornbread too.