Southwestern Chipotle Chili With Black Beans And Corn

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 2 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

Recipe

• 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.