Are you looking for a “no fuss” stress free dish to take to a fall potluck? Want to create an amazing vegan meal that will satisfy the card-carrying meat eaters in your life but don’t have the time or skill for anything too complicated?
You don’t have to have much experience in the kitchen to put together this amazing chili. Can you dice? Stir? Use a can opener? If you said yes to all three, consider yourself qualified. If you said no, tell the host you’re bringing chips and call it a day.
1 T olive oil
1 large red onion, diced (set 1 T aside for garnish)
1 orange bell pepper, diced (red or yellow would be fine too)
3 medium cloves garlic, minced
1 t ground cumin
1 15 oz. can black beans (rinsed and drained)
1 15 oz. can great northern beans (rinsed and drained)
2 15 oz. cans dark red kidney beans (rinsed and drained)
1 16 oz. bag frozen sweet corn
1 14 oz. can diced fire roasted tomatoes
1 6 oz. can tomato paste (plus 3 cans water)
1 to 2 chipotle peppers in adobe sauce depending on how spicy you like your chili (diced)
1/2 t salt
1/2 t freshly ground black pepper
avocado slices (optional)
Heat olive oil in a large pot (an enamel cast iron pot is ideal, but use what you have). Add onions and peppers, cook until softened stirring occasionally. Add cumin and minced garlic and stir for about 1 minute.
Stir in beans, frozen corn, tomatoes, tomato paste, water, chipotle peppers, salt and pepper. Bring to a boil, reduce heat and simmer for about 20 – 30 minutes. Add additional salt and pepper to taste.
Garnish as desired with diced onion and/or avocado slices. Add a dash of your favorite hot sauce if you would like a bit more kick! Serve hot with some crusty bread.
*If you are taking to a pot luck, transfer to a slow cooker and plug in and set to low at your destination.
Serves 6 – 8