Spicy, smoky chipotle chile powder is added to this classic bean chili recipe for a richly flavored stew that’s ready in just a half an hour. To make the chili milder, omit the chipotle powder and reduce the chili powder to 2 teaspoons.
YIELD: SERVES 6
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
¼ tsp. chipotle chile powder, or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
4½ cups cooked black beans, or 3 15-oz. cans black beans, rinsed and drained
1 14½-oz. can diced tomatoes
- Heat oil in large saucepan over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes. Add bell pepper and corn and sauté 2 minutes more. Stir in chipotle powder, chili powder, cumin, and oregano and cook 1 minute. Stir in beans, tomatoes, and ¾ cup water.
- Reduce heat to medium-low, partially cover pan, and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add ¼ cup hot water. Season with salt and pepper, if desired.
VEGAN
GLUTEN-FREE
30 MINUTES OR LESS
NUTRITION INFORMATION
Calories: 341
Protein: 21 g
Total Fat: 2 g
Saturated Fat: 1 g
Carbohydrates: 63 g
Cholesterol: 0 mg
Sodium: 25 mg
Fiber: 21 g
Sugar: 7 g
