• Pitts

Chipotle Corn Chili

Ingredients

Vegetable oil, 2 TBSP
Red onion, 1 medium, diced
Garlic, 4 cloves
Chili powder, 1/4 cup (4 TBSP)
Ground beef, 1.5 lbs
Salt, 1.5 TSP, separated in halves
Crushed tomatoes, 28 ounces
Red kidney beans, 15.5 ounces, drained and rinsed
Pinto beans, 15.5 ounces, drained and rinsed
Corn, 1 cup (8 oz), frozen
Chipotles in adobo, 1-2 peppers, finely minced

Directions

PREP:
Dice the onion, prep the beans/cans, and mince the peppers.

COOK:
In a large heavy pot, heat vegetable oil over medium-high heat.
Add red onion and cook 4 minutes.
Add garlic and cook 1 minute.
Stir in chili powder and cook 30 seconds.
Add ground beef and 3/4 TSP salt, then cook, stirring to break up, until cooked through, about 5 minutes.
Stir in tomatoes, beans, corn, and chipotles and 3/4 TSP salt.
Reduce heat to low, cover, and simmer 15 minutes.
Serve 1.5 cups chili in bowls (4 servings) with toppings.