Easy Vegetarian Bean Chili |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the Cheap Healthy Good Blog. Ingredients:
1 (28 ounce) can diced tomatoes |
2 (15 ounce) cans beans, rinsed (see note) |
2 -3 teaspoons minced chipotle chiles in adobo |
2 teaspoons sugar |
salt & fresh ground pepper |
2 tablespoons vegetable oil |
1 onion, minced |
3 tablespoons chili powder |
2 teaspoons ground cumin |
3 garlic cloves, minced |
1 1/2 cups frozen corn, thawed |
2 tablespoons minced fresh cilantro |
Directions:
1. Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.
2. In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
3. In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
4. Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.
5. After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.
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