Smoky Black Bean & Corn Vegetarian Chili Recipe
This hearty vegetarian recipe is packed with black beans and corn, and has a fantastic smoky flavor, courtesy of the chipotle peppers.
Servings: 8 Servings
Calories: 207kcal
Ingredients
- 1 tablespoon canola oil
- 2 medium onions chopped
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 2 garlic cloves chopped
- ¼ cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons salt
- ½ teaspoon ground cinnamon
- 1 28 ounce can whole tomatoes (including juices)
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo chopped
- 2 teaspoons adobo sauce from chipotle pepper can
- 3 cups low-salt vegetable broth
- 3 15 ounces each can black beans, drained and rinsed
- 1 bag 16 ounces frozen corn kernels (no need to defrost)
- sour cream
- fresh cilantro chopped
Instructions
- Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Chop tomatoes and add to the pot, along with the juices. Mix in tomato paste, chipotle peppers, adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves.
- Add black beans and frozen corn kernels to the chili. Simmer for an additional 20 minutes.
- Ladle chili into bowl, and serve with sour cream and chopped cilantro.
Nutrition
Calories: 207kcal | Carbohydrates: 37g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 1838mg | Potassium: 779mg | Fiber: 13g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 16.7mg | Calcium: 107mg | Iron: 4.8mg
