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Cuban Black Bean and Corn Chili

January 24, 2011

Warm up with a lot of flavor and spice up your day with this bowl of chili.  Add more or less of the chili powder for your own taste and have some hot sauce at the table for the feisty guests. 

Cuban Black Beans and Corn Chili


  • 1 T. Olive Oil
  • 1 Clove Garlic (minced)
  • 1/2 C. Onion (chopped)
  • 2 C. Cuban Black Beans (or canned)
  • 1 Can Diced Tomatoes (15 oz.)
  • 1 C. Corn (fresh or frozen)
  • 1 t. Chili Powder
  • 1 t. Cumin
  • 1/2 C. Green Pepper (chopped)
  • 1/2 C. Sour Cream (garnish)


  1. Saute garlic and onion until translucent in the oil
  2. Add the beans, tomatoes, corn and spices, mix together and heat to boiling
  3. Reduce heat and simmer
  4. Add the green pepper and continue to simmer until tender
  5. Serve in warmed bowls and garnish with sour cream


(Serves 4-6)

Recipe adapted from

2 Comments leave one →
  1. Annette permalink
    January 14, 2013 04:41

    Very tasty. Canned corn and jarred minced garlic make it even easier. Dinner was ready in 25 minutes!

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