Black Bean and Corn Chili

I didn't have the chance to see whether Punxsutawney Phil saw his shadow this year or not, but based off the recent warm weather I was positive winter was over. I should have known that having our temperatures reach almost 60°F was too good to be true. Only a few days later Mother Nature decided to drop a few extra inches of snow on us, just to keep us on our toes. 

Since I'm one of those people who likes to see things on the sunny side, I prefer to think she did it so we had a few more weeks to gorge ourselves on comfort food. I've spent most of the winter chowing down on never ending pots of soup, with a few batches of black bean and corn chili chili thrown in for good measure. While I'm looking forward to having fresh vegetables again, I will certainly use any excuse possible to make another batch of something warm and comforting.

Chili is one of those meals I rely on when I know I'll be rushing around all day long because it's an easy meal to toss in the crock-pot before I leave in the morning. Added bonus: It freezes well so I always keep some on hand for those nights I don't feel like cooking. I may write about food for a living, but even I have nights when I'd rather spend the night on the couch with a good book, a warm blanket, and a meal I didn't have to stand in the kitchen cooking.

If that sounds like you, then make up a batch ASAP, but don't forget to pair it with some delicious Buttermilk Corn Bread. You really can't have chili without it, can you?

Black Bean and Corn Chili | Not Starving Yet

Black Bean and Corn Chili


makes 6 - 8 servings

 

Ingredients

 


1lb ground beef
½ yellow onion, diced
2 Tablespoons taco seasoning
3 (15oz) cans black beans
1 (14.5oz) can petite diced tomatoes with green chilis
1 (12oz) package frozen black bean and corn blend (see notes)
1 Tablespoon chili powder

Directions

 

  • In a skillet, over medium-high heat, add ground beef and yellow onion. Cook until the meat is browned and the onions are slightly translucent. Turn the heat off and drain the excess grease from the pan. Season beef with taco seasoning, then transfer to a crock-pot.
  • Add black beans, diced tomatoes with green chilis, frozen black bean and corn blend, and chili powder. Stir well to combine, then cook for 6 - 8 hours on low heat.

Notes


The frozen black bean and corn blend that I use for this recipe goes by many names. The brand I buy calls it Santa Fe Blend, although I've seen it called Baja Blend as well. What you're looking for, regardless of the name, is a bag of frozen corn, black beans, onions, red and green peppers, with no additional seasonings added.

If you have leftovers you can let  the chili cool completely, portion it out into small microwave safe containers, then freeze it for up to 4 months. I like to keep a few servings on hand for nights I don't feel like cooking, but still want a home cooked meal.

 

Taco Layer Dip

I'm not much of a sports fan, but I am a fan of food, so every time there is a huge game and we have friends over I put out a spread that rivals most major holidays. In addition of our main course of chili, hot wings, or pizza we always have an assortment of dips. My favorite is a simple taco layer dip that's made up of sour cream, taco seasoning, sharp cheddar cheese, green onions, black olives, and tomatoes. It's easy to toss together at the last minute, can be modified to suit a variety of tastes, and can be scaled up (or down) to feed a group of any size. Added bonus: you won't need to spend all day in the kitchen to make it which gives you more time for beer and football (if that's your thing.)

If you want my advice you should make a double batch, this is always a crowd pleaser and it's the first thing to disappear.

Taco Layer Dip | Not Starving Yet

Taco Dip

makes 6 - 8 servings

Ingredients

16 ounces sour cream
2 tablespoons taco seasoning
2 cups lettuce, shredded
1/2 cup sharp cheddar cheese, shredded
10 - 12 fresh cherry tomatoes, diced
4 ounces black olives, sliced
2 - 3 green onions stalks

Directions

  • In a large bowl combine the sour cream and taco seasoning. Mix well, then spoon into the bottom of a large glass serving container. Top with shredded lettuce, sharp cheddar cheese, diced cherry tomatoes, black olives, and green onions. Refrigerate until ready to serve.

Notes

For this recipe I use a 2-Cup Pyrex Divided Dish (which you see pictured above.) You can also use an 8 inch pie plate or 9 x 9 baking dish. Keep in mind that you may need more toppings than what I've listed in the ingredients if you use a larger dish.

The taco dip can be made a day in advance, but often times there will be some liquid separation from the sour cream. You can drain the excess liquid off, but this dip is best when made the same day you plan on serving it.

 

6 Easy Super Bowl Recipes

The Super Bowl is almost here and this is your friendly reminder that you only have a week to decide what you're going to fix for the big game. Here are six easy recipes to get you started.

6 Easy Super Bowl Recipes
  1. Blueberry Chicken Salad — served on croissants
  2. Dr Pepper Pulled Pork — served on caramelized onion rolls or as tacos
  3. Guacamole — with tortilla chips
  4. Ham Salad — served on crackers or as sandwiches
  5. Caramelized Onion Dip — served with pita chips or potato chips
  6. Roasted Red Pepper Hummus — with a variety of fresh veggies or pita chips

Want some more delicious ideas for game day? Check out keywords Game DaySuper Bowl, or Party Planning in our Recipe Archive

 

 

Roasted Red Pepper Hummus #MezzettaMixer House Party

In honor of my son's third birthday I thought I'd share a recipe for one of his (and my) all time favorite snack foods. We go through an obscene amount of hummus in this household. Our flavor choices tend to run a pretty wide gamut, but we always seem to come back to roasted red pepper. When I decide to make up a batch it's generally gone in under ten minutes.

We can be such gluttons sometimes (please don't judge me!)

I've been slowly tweaking the recipe and my latest addition, a combination of smoked paprika and cayenne pepper, really makes the flavor stand out far above anything you'll find at the supermarket. It's absolutely addictive and comes together quickly (which is doubly dangerous if you're a glutton like me, I just thought I should warn you.) It's great for last minute company, or can be made a few days in advance for the times you have a mass of hungry people descending on your home. I'll be whipping up a double batch to feed the hungry hoard we have visiting for the party and I bet it's gone not long after it hits the table. This is one dish that never has leftovers.

I would like to thank Mezzetta and House Party for the awesome box of goodies they sent me for the Mix it Up with Mezzetta House Party on Saturday, 27th September. I was able to experiment with ingredients I haven't worked with before and my guests got to go home with some pretty nifty swag. Keep your eyes peeled for my Antipasto recipe, also using Mezzetta ingredients, I'll be posting it soon.

RedPepperHummus.jpg

Roasted Red Pepper Hummus
makes 4 servings

Ingredients

15 ounces canned garbanzo beans, no salt added
1 cup Mezzetta roasted red peppers or roast your own pepper (see notes)
3 tablespoons lemon juice, fresh
2 tablespoons tahini
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon cumin, ground
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika, ground

optional

1 teaspoon parsley, dried
2 tablespoons olive oil

Directions

  • Drain and rinse garbanzo beans, be sure to remove any skins that remain attached.
  • In a food processor or blender combine the garbanzo beans, red peppers, lemon juice, tahini, garlic, sea salt, cumin, cayenne pepper, and smoked paprika. Pulse or blend until smooth.
  • Optional: top with additional red peppers, dried parsley, and olive oil. If using olive oil you'll want to add it just before serving since olive oil turns cloudy and hardens when refrigerated.
  • Serve with pita chips, flat bread, or an assortment of fresh veggies.

Notes

If you don't want to used jarred roasted red peppers you can roast your own. Substitute 1 whole red bell pepper (peeled and chopped) for the cup of Mezzetta roasted red peppers.

Disclosure

In an effort to be open with my readers I want to let you know that House Party and Mezzetta have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.