← Nouns Cooking · American

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped
• 2 red peppers, diced
• 4 cloves Garlic, minced
• 2 tbsp mild chili powder blend
• 1½ tsp Cumin
• 1 tsp Dried oregano
• 1 tsp Smoked paprika
• 2 chipotles in adobo, chopped, plus 1 tbsp of the sauce
• 800 g tinned diced tomatoes (fire-roasted if you can)
• 400 g tinned kidney beans, drained and rinsed
• 400 g tinned black beans, drained and rinsed
• 400 g tinned pinto beans, drained and rinsed
• 250 ml vegetable stock or water
• 150 g sweetcorn (fresh or frozen)
• 1 tsp Salt
• 1 Lime, juiced, plus wedges to serve
• 1 Avocado, diced
• 1 handful fresh coriander (cilantro)
• 4 tbsp Sour cream (optional)
• 60 g Cheddar, grated (optional)

Method

1. Heat the oil in a large pot over medium heat. Add the onion and peppers and cook for 6–8 min, until soft and lightly browned.
2. Stir in the garlic, chili powder, cumin, oregano and smoked paprika and cook for 1 minute until fragrant.
3. Add the chipotles and adobo sauce, tomatoes, all the beans, stock and salt. Bring to the boil, then lower the heat and simmer, uncovered, for 25–30 min, stirring now and then.
4. Mash a ladleful of beans against the side of the pot to thicken the chili. Stir in the corn and cook for 5 min more.
5. Stir in the lime juice and taste for salt and heat. Serve topped with avocado and coriander, plus sour cream and cheese if you like.

Tips

• The sour cream and cheese toppings are optional; leave them off to keep the bowl vegan and dairy-free.
• Check your stock and chili powder are gluten-free if that matters to you; some blends contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Epicurious