As I prepped for the challenge last night, I took stock of what was in my cupboard. It was modestly well stocked in the grains department, but all I had in the way of my beloved legumes was a can of dark red kidney beans. Granted, they were organic Whole Foods beans (a great deal at $0.89), but I like having variety. My inward pouting stopped when I saw the little can of chipotle peppers beside it. They already seemed to like being together, so why not turn them into a dish? With a couple other canned ingredients and some spices, this turned out to be way better than I expected it to. The best part is that it can be made by anyone; even if they’re limited in the spice department it will still be tasty and nutritious.
Chipotle Corn Chili – Makes 4 servings; total cost per serving: $1.33
1 can dark red kidney beans, undrained
1/2 can sweet corn
1/2 can diced tomatoes
1/2 yellow onion, diced
2 T cooking oil
1/4 T chili powder
1/4 t cumin
1/4 t salt
1/4 t granulated garlic
1 chipotle pepper and its adobo, finely chopped
Small handful of cilantro (optional)
Heat the cooking oil in a large saucepan over medium heat. Add the diced onion and sautee for about 2 minutes, until they begin to soften. Add the beans, tomatoes, chipotle pepper and all the spices, and stir together. Cook over medium heat for a couple of miuntes then reduce heat to medium low and simmer for about 10 minutes.
Serve over white rice or on its own. Garnish with chopped cilantro to cool the heat of the chipotle a bit, and enjoy!