Spicy Chipotle Black Bean and Corn Chili
Ingredients
- 1 large onion finely chopped
- 2 teaspoons minced garlic
- 2 teaspoons olive oil
- 3 cans 15 ounces each black beans, drained and rinsed
- 1 package 16 ounces frozen corn
- 1 can 10 ounces diced tomatoes with green chiles
- ½ cup water
- 1 ½ teaspoons taco seasoning blend
- 1 can 7 ounces chipotle chiles in adobo sauce
- 1 tablespoon rice vinegar
- ¼ cup fresh cilantro finely chopped
- Garnish:
- Sour cream
- Salsa
- Fresh cilantro sprigs
Instructions
- In a large pot over medium heat, sauté the finely chopped onion and minced garlic in olive oil for 5 to 7 minutes until softened.
- Add the black beans, frozen corn, diced tomatoes with green chiles, water, and taco seasoning blend to the pot.
- Bring the mixture to a boil; then, reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
- In a blender, combine the chipotle chiles in adobo sauce and rice vinegar.
- Process until smooth.
- Stir the chipotle mixture and chopped cilantro into the chili, and heat through.
- Garnish individual servings with sour cream, salsa, and fresh cilantro sprigs as desired.
Nutritional Information
Calories: 360 kcal | Carbohydrates: 65 g | Protein: 15 g | Fat: 7 g | Fiber: 14 g