Southwestern Black Bean & Corn Chili
This chili is packed with so much bright Southwestern flavour that you’ll never notice it doesn’t include meat and you won’t notice how quickly everyone’s bowl empties!
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 chopped cilantro
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.