Black Bean and Roasted Corn Chipotle Chili |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a wonderfully thick and spicy chili. It really warms you up on those chilly nights! Ingredients:
1 lb ground turkey (leave this out for vegan chili, this is just as good without the turkey!) |
1 small yellow onion, chopped |
1 chipotle chile in adobo, chopped |
3 garlic cloves, finely chopped |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (1 1/4 ounce) packet chili seasoning mix |
2 teaspoons liquid smoke |
28 ounces diced tomatoes |
10 ounces rotel |
8 ounces frozen corn |
15 ounces black beans (for thicker chili, do not drain) |
1/2 cup fresh cilantro leaves |
Directions:
1. Preheat oven to 350.
2. Place corn on a cookie sheet and sprinkle lightly with olive oil.
3. Bake until corn starts to brown, about ten minutes.
4. In large skillet, over medium-high heat, combine ground turkey (if skipping turkey, use a little olive oil to sautee the following) chopped onion, garlic, salt, and black pepper.
5. Cook until turkey no longer appears pink.
6. Add seasonings, chipotle and combine.
7. Reduce heat to medium-low and add diced tomatoes, rotel, corn and black beans, stir occasionally.
8. Cover and simmer for 35-45 minutes.
9. Serve hot and garnish with fresh cilantro.
10. *notes-You can find the chipotle in adobo sauce canned in the mexican food section of your grocer. For a milder chili only use half of a chipotle. This is also great served over rice.
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