Name: Easy Vegetarian Bean Chili
Total time: 1 h
Ingredients: 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

Why This Recipe Works

For a busy weeknight chili recipe, we preferred to use a combination of pinto, black, and dark red kidney beans. The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.

Before You Begin

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.

Instructions

puree tomatoes

Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.

heat tomatoes with beans

Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.

sauté 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.

combine and simmer

Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.

finish chili

Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.