Primo Thick & Zesty Black Bean Chili with Corn


This super quick, use-what-you've-got black bean chili was the easiest meal I've made in a while and turned out delicious. Sadly it didn't last long enough for photos.


  • 2 tbsp extra virgin olive oil
  • 1/2 large red onion, chopped
  • 2 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 1 cup mushroom of choice, chopped
  • 1 540ml can of black beans, drained
  • 1 340ml can of corn, drained
  • 1/2 680ml can Primo Thick & Zesty Tomato Basil pasta sauce - or equal amount of tomato sauce of choice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 cup shredded cheese of choice
  • 1/4 cup sour cream
  • 1 green onion


Heat olive oil in a medium-sized pot over medium heat. Sautee onion, red pepper, garlic and mushroom for about 8-10 minutes. Stir in chili powder and cumin, let it absorb into the veggies for 2 minutes. Add sauce, black beans, corn and let it heat thoroughly. Garnish with sour cream, shredded cheese and green onion at the time of serving.

Serves 2-3 people.