Black Bean Chili with Fire-Roasted Corn
- 1 cup thinly sliced green onions, divided
- 1 16-oz. jar salsa verde
- 2 15-oz. cans low-sodium black beans, rinsed and drained
- 1 cup frozen fire-roasted corn kernels
- 4 Tbs. chopped fresh cilantro
- Spray large saucepan with olive oil cooking spray, and heat over medium heat.
- Add 3/4 cup green onions, and saute 3 minutes, or until softened.
- Add salsa, beans, corn, and 1/2 cup water, and bring to a boil.
- Reduce heat to medium-low, and simmer 20 minutes.
- Season with salt and pepper, if desired.
- Garnish each serving with 1 Tbs.
- green onions and 1 Tbs.
- cilantro.
green onions, verde, black beans, corn kernels, fresh cilantro
Taken from www.vegetariantimes.com/recipe/black-bean-chili-with-fire-roasted-corn/ (may not work)