Recipe: Corn and Black Bean Chili


30 oz. Fresh Corn

15 oz. Black Beans, rinsed and strained

1 Green Bell Pepper, diced

1 Red Bell Pepper, diced

1 Bermuda onion, diced

2 Scallions

2 cups Baby Spinach

4 cups Vegetable Stock

1 cup Heavy Cream

2 Tbsp ground Chili Pepper

2 Tbsp ground Cumin

1 Tsp ground Cayenne Pepper


Optional Garnishes include chopped cilantro and/or fresh ground black pepper. Also, you can try beefing it up a little with crumbled vegetarian (or not) hamburger.




1.      Rinse and strain the black beans. If using dried beans, you may need to soak them overnight. Check your package for proper instructions.

2.      Remove corn from the cob if necessary.

3.      Dice bell peppers, Bermuda onion, baby spinach and scallions.

4.      In a large pot, heat vegetable stock and stir in corn, black beans, diced vegetables and spices.

5.      Bring to a boil and reduce heat to medium-low. Stir in cream and cook until heated through, continuing to stir occasionally.



Makes 6-8 Servings