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Categories: Healthy Eating, Mains, Vegetarian

Chipotle chili with black beans and corn

Chipotle chili with black beans and corn
Bob Chamberlin / Los Angeles Times

I couldn't get along without chipotle peppers. With their smokiness and heat, they're an assertive flavor enhancer. Chipotles are smoked jalapenos. They're available dried in Latino markets, but I like the convenience of canned chipotles in adobo sauce, which you ... Read more

Total time: 1 hour 50 minutes | Serves 8
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 large onions, chopped
  • 2 zucchini, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons chile powder
  • 2 to 2 1/2 teaspoons pureed chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon coarse salt
  • 6 cups vegetable broth
  • 1 (14 1/2-ounce) can diced tomatoes in liquid
  • 1 (6-ounce) can tomato paste
  • 2 cups raw corn kernels
  • 1 (15-ounce) can black beans, rinsed
  • 2 tablespoons minced cilantro, for garnish
  • Low-fat sour cream, for serving
  • Sliced green onions, for serving

Step 1Heat oil in (3-quart) non-aluminum pot over medium-high heat. When hot, add garlic, onions, zucchini, cumin, chile powder, chipotle puree, oregano, salt and broth. Stir well. Cook until mixture is softened, stirring often, about 7 minutes.

Step 2Puree tomatoes and their liquid with tomato paste and add to pot, along with corn and black beans. Bring to boil, then reduce heat and simmer, partially covered, stirring occasionally, until mixture reaches a chili consistency, about 1 hour. Taste and adjust chipotle. (Can be made ahead and refrigerated 3 days or frozen 1 month. To serve, gently reheat, adding water if chili is too thick. Taste and adjust seasonings.) Serve hot, garnished with cilantro, passing sour cream and sliced green onions separately.

Each serving:
194 calories; 1,266 mg sodium; 0 cholesterol; 4 grams fat; 33 grams carbohydrates; 9 grams protein; 2.69 grams fiber.
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