Black Bean Chili

Black Bean Chili


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
215 ounce can black beans
115 ounce can corn, drained and rinsed
128 ounce can crushed fire-roasted tomatoes
11/2 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.