Vegetarian Black Bean-Chipotle Chili
Yield: 6 servings
Active Time: 30 minutes
Start to Finish: 1 hour
For this recipe you’ll need:
2 tablespoons grapeseed oil
1 onion, medium dice
1 red pepper, medium dice
3 cloves garlic, rough chopped
2 tablespoons chili powder blend
1 teaspoon ground chipotle pepper powder
2 teaspoons ground cumin
1 cup dark beer
One 28-ounce can whole tomatoes, crushed with their juice
1 to 2 canned chipotle peppers, rough chopped
1/2 cup your favorite barbecue sauce
Two 15-ounce cans black beans, drained and rinsed
Water as needed
1 cup frozen corn, defrosted
Salt and pepper to taste
Grated cheddar cheese
Sliced or diced avocado
Heat a deep, heavy pot over medium heat and add the grapeseed oil.
Sauté the onions and pepper until lightly caramelized, 4 to 5 minutes. Add the garlic, chili powder, chipotle powder and cumin and cook until aromatic, about 1 minute.
Deglaze the pan with the beer and scrape up any bits of fond from the bottom of the pan. Stir in the tomatoes, chipotle peppers, barbeque sauce and beans.
Simmer the chili to blend the flavors, about 30 minutes. If the chili is too thick, add a splash of water.
Stir in the corn kernels, and season with salt and pepper to taste.
Ladle into bowls, and top with the garnishes of your choice.