Ingredients
✓ 1 tablespoon olive oil
✓ 1 medium onion, chopped
✓ 2 cloves garlic, minced
✓ 1 teaspoon chili powder
✓ 1 teaspoon ground cumin
✓ Pinch of salt
✓ 1 can (14.5 oz) diced tomatoes with juice
✓ 4 cups vegetable broth
✓ 1 can (15 oz) black beans, drained and rinsed
✓ 1 cup sweet corn kernels (fresh or canned, drained)
✓ 1/4 cup fresh cilantro, chopped
✓ 2 tablespoons fresh lime juice
Instructions
✓ Heat olive oil in a large pot over medium heat; sauté onion until translucent.
✓ Add minced garlic and cook for 30 seconds or until fragrant but not burned.
✓ Stir in chili powder and ground cumin, cooking for another minute to release their aromas.
✓ Pour in diced tomatoes with juice, breaking up any larger pieces with a spoon. Cook for 2 minutes.
✓ Add vegetable broth and bring to a boil; reduce heat to low and simmer for 10 minutes.
✓ Stir in black beans and cook for another 5 minutes.
✓ Add sweet corn kernels and cook until heated through but still slightly crunchy.
✓ Remove from heat, stir in cilantro and lime juice.
✓ Taste and adjust seasoning with salt as needed.
Notes
Ensure the pot is heated properly before adding ingredients to avoid sticking. Adjust seasoning gradually for best results.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 280
- Sugar: 7
- Sodium: 650
- Fat: 10
- Carbohydrates: 45
- Fiber: 6
- Protein: 9