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




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



  • 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.


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.


Crock-Pot White Chicken Chili

This particular recipe came my way as many of my favorites often do, from the mother of a friend who I've known since high school. My husband and I had come to Missouri for a visit and ended up out at his parent's house for chili and a bonfire. After stuffing myself silly on chili and s'mores I knew I couldn't leave without the recipe and of course DK's mom immediately emailed it to me. I've made it a number of times since then, it has become the perfect cold weather staple in our household, although mine never tastes nearly as good as the original. By original I mean DK's mom's version, it is after all made with love; however, this recipe did originate at a restaurant not far from where I grew up.

Lewis and Clark's White Chicken Chili is still on the menu, although it has been forever and a day since I've ordered it. If you happen to live in the area I encourage you to spend a day down on Main Street, St. Charles where you can wander the assortment of unique shops and end the trip with a visit to Lewis and Clark's where you can try the real thing.
White Chicken Chili
makes 6-8 servings


3 Cans Reduced Sodium Great Northern Beans
1 Rotisserie Chicken (I bought one, but you can make your own)
1 Tablespoon olive oil
4 cloves garlic, minced 
1 medium yellow onion
2 teaspoons ground cumin
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 4-oz cans chopped mild green chilies
4 cups chicken broth
12 oz Colby Jack cheese, shredded

Top with
shredded cheddar
sour cream
jalapeño pepper


  • In a large saucepan, add olive oil and onions then cook until the onions are translucent.
  • Add in the garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Sauté for 2-3 minutes, then transfer to a slow-cooker.
  • Remove the meat from the rotisserie chicken, add it, as well as the beans and chicken stock to the slow cooker.
  • Heat on low for 2-3 hours. Before serving add 12 oz of shredded Colby Jack cheese to thicken.
  • Serve topped with cheese, a dollop of sour cream, and a slice of jalapeño pepper.

Recipe Inspiration

The original recipe is from Lewis & Clark's: An American Restaurant and Public House in St. Charles, MO. It was printed in the food section of the Riverfront Times, “Recipes 1997” and later passed on to me by DK's mom.