Veggie bean chili

Noom

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Step 1

Drain and rinse the beans well. Mince one large chipotle chili, plus reserve enough adobo sauce to yield 2 to 3 tsp. chilis and sauce total. Save the remainder and freeze for another use. Mince the onion and garlic and chop enough cilantro to yield 2 to 3 tbsp.

Step 2

Pulse the tomatoes and their juice in a food processor until slightly chunky, about 5 pulses. You can also break up the tomatoes with your hands in a large bowl. 2

Step 3

Bring tomatoes, beans, chipotle chili and adobo sauce, sugar, and 1/2 tsp. salt to boil, covered, in a large saucepan. Reduce to simmer and continue to cook until needed in step 5.

Step 4

Heat the oil in a large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 tsp. salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Step 5

Stir tomato-bean mixture into the Dutch oven, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. 5

Step 6

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