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Smoky Corn and Black Bean Chili

I created this soup by accident the other day. I was trying to make my Black Bean Chili-a mild chili much like the one my Mom used to make. But, in typical fashion, I accidentally added chipotle chile powder instead of the milder ancho chile powder, and I added a lot of it. So to fix it, I decided to expand the recipe. I added a can of refried beans, a bag of frozen corn, and a jar of store bought salsa. The results were delicious. The refried beans made the chili creamy and the sweetness of the corn mellowed the hot chipotle flavor.
If you don’t like hot and spicy food, replace the chipotle chile powder with ancho chile powder. It has the smoky flavor without the heat.
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Print Recipe
Course Soup
Cuisine Southwestern

Ingredients
  

  • 1 large yellow onion diced
  • 2 medium red bell pepper diced
  • 6 cloves garlic minced
  • 1 ½ tablespoons chipotle chile powder
  • 1 ½ tablespoons cumin
  • 1 ½ tablespoons oregano
  • 1 14.5 ounce can diced tomatoes
  • 2 15 ounce cans black beans rinsed and drained
  • 1 15 ounce can refried beans
  • 1 12 ounce bag frozen corn
  • 1 ½ cups mild salsa or enchilada sauce
  • 4 c vegetable broth or water
  • Sea salt and black pepper to taste

Instructions
 

  • Saute the onion and red bell pepper in a large saucepan over medium heat for 8 minutes, until the onions are translucent and starting to brown.
  • Add water 1 to 2 tablespoons at a time, as needed to keep the vegetables from sticking.
  • Add the garlic, chile powder, cumin, and oregano, and cook for 1 minute to toast the spices. Add the black beans, refried beans, corn, salsa, and water and stir well to combine.
  • Cook over medium heat for 20 minutes until the chili thickens.
Keyword black bean, chili, Pizza, pesto, vegan, sfpb, vegan quesadillas, vegan, wfpb, whole food, plant based, chef del
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