Cool Fall weather just begs for warm comfort food, like chili. This recipe is new for us, but it was a hit from first bite. It's a spicy chili, so if you're a wimp... I mean, don't like spice.... maybe cut it down to 1 jalapeno.
I served it with jalapeno corn bread muffins. Yum!
I got this from my The Big Book of Vegetarian.
Chipotle-Black Bean Chili
Serve 4 to 6
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, diced
2 jalapeno, seeded and minced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground chipotle
1/8 teaspoon cayenne pepper
One 14- ounce can Mexican-style diced or stewed tomatoes
Two 16-ounce cans black beans, rinsed and drained
1 cup fresh or frozen corn (no need to defrost if frozen)
1/3 cup chopped fresh cilantro
In a large pot over medium heat, warm the oil. Add the onion, bell pepper, jalapeno and garlic and cook, stirring often, until the vegetables being to soften, about 5 minutes. Add the spices, tomatoes and beans and simmer for 15 minutes. Stir in the corn and cook for 1 minute. Stir in cilantro and serve.