Chipotle Chili Non-Carne

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Chipotle Chili Non-Carne

 

1 teaspoon olive oil

1 cup finely-chopped onion

4 garlic cloves, minced

1 green or yellow bell pepper, chopped

1 cup frozen corn

1/4 teaspoon chipotle chile powder or to taste

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

3 15 oz. cans black beans, rinsed, drained

1 14 oz. can diced tomatoes

 

In large saucepan, heat oil over medium-high heat. Add onion and garlic and

cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring

often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and

cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.

Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes.

If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste.

If desired, sprinkle chili with shredded cheese before serving.

Makes 6 servings.