Smoky Black Bean & Corn Vegetarian Chili
- 1 tbsp canola oil
- 2 medium onions, chopped
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 2 garlic cloves, chopped
- 1/4 cup chili powder
- 2 bay leaves
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 (28 oz.) can whole tomatoes (including juices)
- 2 tbsp tomato paste
- 2 chipotle peppers in adobo, chopped
- 2 tsp adobo sauce (from chipotle pepper can)
- 3 cups low-salt vegetable broth
- 3 (15 oz.) cans black beans, drained and rinsed
- 1 bag (16 oz.) frozen corn kernels (no need to defrost)
- Sour cream
- Fresh cilantro, chopped
- This recipe is vegetarian
- Produce
- Bay leaves (2)
- Black beans (3 (15 oz.) cans)
- Cilantro, Fresh (1)
- Corn, frozen (1 bag)
- Cumin, ground (1 1/2 tsp)
- Onions, medium (2)
- Oregano, dried (1 1/2 tsp)
- Tomatoes, whole (1 (28 oz.) can)
- Canned Goods
- Chipotle peppers in adobo (2)
- Tomato paste (2 tbsp)
- Vegetable broth, low-salt (3 cups)
- Condiments
- Adobo sauce (2 tsp)
- Cooking & Baking
- Canola oil (1 tbsp)
- Chili powder (1/4 cup)
- Cinnamon, ground (1/2 tsp)
- Cocoa powder, unsweetened (1 tbsp)
- Garlic cloves (2)
- Salt (1 1/2 tsp)
- Dairy
- Sour cream (1)
Preparation
Read recipe preparation on cookincanuck.com
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Published September 29, 2010 (2 years ago).
2 people saved this recipe.
