Serves 4 – 6
CI Note: We prefer to use a combination of pinto, black, and dark red kidney beans in this chili. The texture of the pureed diced tomatoes with their juice is very important here – do not substitute crushed tomatoes or tomato puree.
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), 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
1) Puree tomatoes: pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2) Heat tomatoes with beans: bring tomatoes, beans, chipotle chile, sugar and ½ teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 4.
3) Saute aromatics: heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4) Combine and simmer: stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5) Finish chili: stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.