I made this when D and A were in from London for their impromptu nuptials. We were so excited to see D again and meet the lovely A in the flesh. It was a wonderful ceremony and we were very grateful to be apart of it as photographers as well! The icing on the cake was being able to have them over to our new home before they went home. It meant so much to me for Andy to have some sibling time with D. And bonus! I got to hang out with A the whole time. (She really is amazing.)
Easy Vegetarian Bean Chili
From: Cheap Healthy Good
1 (28-ounce) can diced tomatoes
3 (15-ounce) cans beans, rinsed*
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro
*The beans I use every time are one can each of pinto, black, and red kidney. Great combo of beans.
1) Pour tomatoes and juices into a food processor or blender. Pulse 4 or 5 times, until it is a little chunky.
2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.
5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.
I recommend serving with tortilla chips, shredded cheese, and sour cream.