This delicious smoky chili was a good mix up for my normal chili! It was a great vegetarian meal that was pretty darn healthy as well! We loved this and it will definitely make its way into the rotation.
Smoky Black Bean Chili
slightly adapted from Rachel Ray magazine
1 tbsp olive oil
1 large white onion, chopped
3 carrots, peeled and chopped
1 bell pepper
1 cup frozen corn
2 tomatoes chopped
1 chipotle pepper in adobo sauce, chopped (I ended up adding a second for a spicy chili!)
chili powder, garlic powder, cumin, salt & pepper
2 cans black beans, rinsed
1 quart vegetable stock/broth
2 tbsp tom paste
Heat oil in large stock pot. Cook onion, carrots, and pepper until tender. Add all other ingredients and stir. At this point the chili was too thin for our tastes so I used my immersion blender to puree a little bit until it was as thick as I liked. Season with seasonings to taste. We enjoyed this with shredded cheddar, greek yogurt, and cornbread.