This chili is packed with so much bright Southwestern flavour that you’ll never notice it doesn’t include meat, but you will notice how quickly everyone empties their bowl!
Yield: Serves 8
2 tablespoons any vegetable oil
2 large onions, chopped
1 large carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 chipotle pepper, packed in adobo sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1- 28 ounce can whole tomatoes
2- 16 ounce cans black beans, drained and rinsed
2 cups frozen corn
a sprinkle or two sea salt
4 green onions, thinly sliced
a bunch of chopped cilantro
Splash the oil into a large saucepan over medium-high heat. Add the onions, carrot, bell peppers and garlic. Sauté until the onions are golden and the vegetables have softened, about 10 minutes.
Add the chipotle pepper, chili powder, cumin and oregano. Continue cooking, stirring constantly for a few minutes longer.
Add the tomatoes, black beans, corn and salt and bring everything to a boil. Reduce the heat so it’s just high enough to maintain a simmer. Continue cooking without a lid, stirring frequently, until the flavours are blended and the chili thickens, about 30 minutes.
Taste and add some more salt if you like. Just before serving, stir in the green onions and cilantro.
Chipotle chili peppers in adobo sauce are smoked jalapeÃ±o peppers packed in a highly flavourful tomato-vinegar sauce. If you don’t have any chipotles, you may easily substitute 1 or 2 jalapeÃ±os. Try topping each bowl with some grated cheddar cheese.
Sometimes what you don’t know can help you, especially when it comes to getting vegetables on the table. Kids will always eat pasta with tomato sauce but they won’t always eat their vegetablesso it can help to magically, mysteriously hide them in the sauce. This is the sort of sauce that you may end up making on a regular basis, so it’s worth investing in an immersion blender. It really speeds up the works.
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.