Hunger Challenge Recipe: Chipotle Corn Chili

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Recipe Description

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 of 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.

Details Recipe Information

Ingredients

Method

Heat the cooking oil in a large saucepan over medium heat. Add the diced onion and saute 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 minutes 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!
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