VEGETARIAN CHIPOTLE CHILI
Prep time: 10 minutes
Cook time: 35 minutes
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
2 Tbsp. chili powder
1 tsp. ground cumin
1 can (14.5 oz.) S&W® Diced Tomatoes with Green Chilies & Spices
1 can (14.5 oz.) S&W Diced Tomatoes with Green Pepper & Onion
1 can (15 oz.) S&W Black Beans, drained
1 can (15.25 oz.) S&W Kidney Beans, drained
1 can (15 oz.) S&W Pinquitos in Sauce
1 can (15-1/4 oz.) S&W Whole Kernel Corn, drained
1 to 2 Tbsp. chopped canned chipotle peppers with adobo sauce (to taste)
1/4 cup chopped cilantro
Garnishes: Chopped radishes, diced avocado, sour cream, shredded Jack or Cheddar cheese
1. Cook onion and garlic in oil in large saucepan until onion is tender.
Stir in chili powder and cumin. Add undrained tomatoes, beans, corn and chipotle peppers.
Simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Add cilantro. Serve with garnishes.
6 to 8 servings