Vegetarian Bean Chili

Submitted by ratherbeswimmin

"America's Test Kitchen"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 (28 ounce) can diced tomatoes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 garlic cloves, minced
• 2 (16 ounce) cans beans (pinto, black, navy, kidney)
• 1 tablespoon minced canned chipotle peppers in adobo seasoning
• 1 1⁄2 cups frozen corn
• salt
• pepper

directions

1. Pulse tomatoes in food processor until coarsely ground.
2. Heat oil in Dutch oven over medium heat until shimmering.
3. Cook onion until softened, about 5 minutes.
4. Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds.
5. Stir in tomatoes, beans, and chipotle; simmer until slightly thickened, about 15 minutes.
6. Stir in corn and cook until heated through, about 2 minutes.
7. Season with salt and pepper.

Reviews

[duonyte]

I usually cook dried beans, but my grocery was having a great sale on canned beans, so I bought a bunch. I used crushed tomatoes instead of diced, and a mix of dark red kidney and black beans. The amount of chili powder seemed high, I used only 2 tsp and it was spicy enough (and I like spicy). I used some dried chipotle powder instead of canned. I was very pleased with this, except that the corn looked a bit odd. It tastes fine, but I might use an additional can of beans instead next time. I reheated one serving with some frozen meatballs, that was a tasty change.