Winter

Green Tomato, Black Bean and Corn Chili

Photo by Vicky | Things I Made Today
Author Notes

Hearty chili for cold nights filled with green tomato, black bean and corn. —Vicky | Things I Made Today

  • Serves 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion
  • 3 garlic cloves
  • 3/4 pound ground pork
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 -1/2 teaspoons red pepper flakes
  • 1 teaspoon Kosher salt
  • 15 ounces can black beans
  • 2 cups vegetable broth
  • 1 1/2 cups corn kernels
  • 1 pound green tomatoes, chopped
  • sour cream and cilantro as garnish
In This Recipe
Directions
  1. In a heavy bottomed skillet, heat olive oil over medium high heat. Add onions and cook until they soften. Stir in garlic and pork. Cook until pork browns, stirring often, about 5 minutes. Stir in tomato paste and cook for 1 minute. Add chili powder, cumin, paprika, red pepper flakes, and salt. Stir to coat and let cook for 1-2 minutes more. Add in black beans and vegetable broth. Bring to a boil, reduce heat, and simmer for 5 minutes.
  2. Add in corn and almost all the tomatoes, leaving a few for a garnish. Simmer for an additional 5-7 minutes, until tomatoes have softened but still keep their nice green color.
  3. Serve chili with a dollop of sour cream, some cilantro, and a few fresh green tomatoes on top.

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