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Chili: Chipotle Chile with Black Beans & Corn

Source of Recipe

Abby Mandel


List of Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
2 large onions, chopped
2 zucchini, diced
2 teaspoons ground cumin
2 teaspoons chile powder
2 teaspoons pureed chipotle peppers in adobo sauce (to 2 1/2 tspns)
1 teaspoon dried oregano leaves
1 teaspoon coarse salt
6 cups vegetable broth
1 can diced tomatoes in liquid - (14 1/2 oz)
1 can tomato paste - (6 oz)
2 cups raw corn kernels
1 can rinsed black beans - (15 oz)
2 tablespoons minced cilantro, for garnish
Low-fat sour cream, for serving
Sliced green onions, for serving



Recipe

Heat oil in (3-quart) non-aluminum pot over medium-high heat. When hot, add garlic, onions, zucchini, cumin, chile powder, chipotle puree, oregano, salt and broth. Stir well. Cook until mixture is softened, stirring often, about 7 minutes.

Puree tomatoes and their liquid with tomato paste and add to pot, along with corn and black beans. Bring to boil, then reduce heat and simmer, partially covered, stirring occasionally, until mixture reaches a chili consistency, about 1 hour. Taste and adjust chipotle. (Can be made ahead and refrigerated 3 days or frozen 1 month. To serve, gently reheat, adding water if chili is too thick. Taste and adjust seasonings.)

Serve hot, garnished with cilantro, passing sour cream and sliced green onions separately.

YIELD: 8 Servings

Each serving: 194 calories; 1,266 mg sodium; 0 cholesterol; 4 grams fat; 33 grams carbohydrates; 9 grams protein; 2.69 grams fiber.