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Blazin’ Black Bean Chili

Recipe Author: Liz Pearson R.D. and Mairlyn Smith H.Ec. Whitecap

Description: Blazing Saddles, the classic cowboy movie from the ’70′s, has a tour de force campfire farting scene. I live with a smelly dog, a stinky partner, and a teenage son who all think a good toot is the funniest thing in the world. The old song, “Beans, beans, the musical fruit, the more you eat the more you toot,” is incorrect. The real version should be, “The more you eat on a regular basis, the less you’ll toot.” Not nearly as rhythmic, but true nonetheless. Start serving your family beans as least three times a week. There’s that scary inaugural period, but after that if should be clear sailing.

Ingredients

• 2 cups (500 mL) fresh cooked or frozen corn, thawed
• 1 large onion, diced
• two 19-oz (540-mL) cans black beans, drained and rinsed
• one 28-oz (796-mL) can diced plum tomatoes
• 3 cloves garlic, minced
• 1 Tbsp (15 mL) dried oregano
• 2 tsp (10 mL) chili powder
• 2 tsp (10 mL) cumin
• 2 tsp (10 mL) coriander
• 1 tsp (5 mL) dried basil
• 1/4 tsp (1 mL) cracked pepper
• 1/2 cup (125 mL) pomegranate juice
• 1 Tbsp (15 mL) extra virgin olive oil

Preparations

• Heat a large pot over medium heat. Add the corn and onion. Yes, you read it correctly. There isn't any oil added. We want to blacken those veggies. Stir occasionally for 5 minutes, or until the corn and onion begin to turn dark brown.
• Add the black beans, tomatoes, garlic, oregano, chili powder, cumin, coriander, basil, and cracked pepper. Stir well.
• Bring to a boil. Reduce heat and cover. Simmer for 20 minutes, stirring occasionally.
• Remove from heat. Stir in pomegranate juice and olive oil. Serve.

Notes