Ingredients for Southwestern Chipotle Chili With Black Beans And Corn
- 1 tablespoon olive oil
- garlic
- 1 medium onion, chopped
- zucchini
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1-2 tablespoons chipotle puree
- 1 teaspoon salt
- vegetable broth
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1/4 cup fresh cilantro, chopped
- sour cream, for serving
- sliced green onions, for serving
- 2 cups beef or chicken broth
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How to Make Southwestern Chipotle Chili With Black Beans And Corn
- Heat 1 tablespoon olive oil in a 3-quart non-aluminum pot over medium-high heat.
- Add 1 medium onion, chopped, and 1 (14.5 ounce) can of diced tomatoes, undrained. Add 1 teaspoon ground cumin, 2 tablespoons chili powder, 1-2 tablespoons chipotle puree (adjust to your spice preference), and 1 teaspoon salt. Stir well.
- Cook, stirring frequently, until onions are softened, about 7-10 minutes.
- Add 2 cups beef or chicken broth, 1 (15 ounce) can of corn, drained, 1 (15 ounce) can of black beans, rinsed and drained, and 2 tablespoons tomato paste.
- Bring to a boil, then reduce heat to low.
- Simmer partially covered, stirring occasionally, for 30 minutes.
- Simmer uncovered for 15 minutes, or until chili has thickened slightly. Add a splash of water if it's too thick.
- Stir in 1/4 cup chopped fresh cilantro before serving.
- Serve with sour cream and sliced green onions as desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
25g
Fat
2g
Carbs
12g
