Spicy Black Bean and Corn Chili


1 tablespoon olive oil

1 can diced tomatoes, preferably fire roasted

2 garlic cloves finely chopped

1 small onion finely chopped

2 tablespoons of our Chipotle Chili Blend

2 cans of black beans rinsed and drained (15 ounce cans)

1 can of corn drained

1.5 cups of water

2 limes sliced in 4 quarters

1/4 cup finely sliced cilantro

In a large pan, add olive oil and heat over medium heat, add onions and cook until browned

Stir in the garlic, corn and the Chipotle Chili Blend and cook for 2 minutes

Stir in the beans, tomatoes and water, simmer over low heat for 20 minutes

Ladle the soup into bowls and sprinkle with cilantro

Serve with lime wedges





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