Chipotle chilies give this vegetarian black bean chili some serious smoky heat. With corn and red bell peppers, each spoonful is spicy, hearty and filling.
1 tablespoon vegetable oil
1 large red onion, roughly chopped
2 garlic cloves, minced
1 chipotle, roughly chopped, plus 2 tablespoons adobo sauce from one 7-ounce can
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 red bell pepper, roughly chopped
2–15 ounce can black beans
1–15 ounce can corn, drained and rinsed
1–28 ounce can crushed fire-roasted tomatoes
1–1/2 cups water
Crushed tortilla chips, sliced jalapeños and shredded Mexican blend cheese, for serving
Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes until they start to soften. Stir in the garlic, chipotles and adobo sauce, cumin, salt and pepper. Continue cooking for an additional 4 minutes until the onions are soft and translucent.
Add the red peppers and sauté for 2 minutes. Then stir in the black beans, corn, tomatoes and water. Increase the heat and bring the mixture to a boil.
Reduce the heat and simmer for 20-30 minutes letting the chili thicken.
Garnish each bowl with chips, jalapeños and cheese.