Southwestern Chipotle Chili With Black Beans and Corn

Submitted by Cindy Rose

"Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 2 white onions, chopped
• 2 medium zucchini, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 1⁄2 teaspoons chipotle chiles in adobo, chopped
• 1 teaspoon kosher salt
• 5 cups vegetable broth (or chicken broth)
• 2 cups corn kernels (frozen, canned or off the cob)
• 1 (15 ounce) can black beans, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 tablespoons minced cilantro
• light sour cream
• sliced green onions with top

directions

1. Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
2. Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
3. Add water if chile is too thick.
4. Top with cilantro. Pass sour cream and sliced green onions separtely.

Reviews

[karen in tbay]

A great chili without the meat but more like a soup. I used a combo of beef and chicken broth and canned corn kernels. Would definitely make again as a soup with the smoky chipotle subtle flavor!! Just a note to say we did combine this with leftover 435765 to make it a meat version and added more cumin and chipotle in adobe sauce.