Chili is pure comfort food and so easy to prepare. It’s delicious served over cooked barley, or spooned over a baked or microwaved sweet potato and serve with one or more of the suggested toppings below. This recipe was by Teresa Makarewicz is from Homegrown: Celebrating the Canadian foods we grow, raise and produce.
Chipotle black bean chili
Makes 9 servings (1 1/2 cups each)
Ingredients:
2 tsp canola oil
3 cloves garlic, minced
1 large onion, chopped
1 red pepper, chopped
2 carrots, scrubbed well and diced
2 tbsp chili powder
1 tbsp paprika
1 tsp dried oregano
1 tsp ground cumin
Two 19-oz cans black beans, well rinsed and drained, divided
28-oz can crushed tomatoes
1 1/2 cups fresh or frozen corn, no need to thaw
1/2 cup water
2 tbsp pureed canned chipotle pepper with adobo sauce (see note)
Method:
1. Heat a large pot over medium heat. Add oil, garlic, onion, red pepper and carrots. Sauté for 10 minutes or until the onion is softened and slightly browned. Stir in chili powder, paprika, oregano and cumin. Sauté for 1 minute or until fragrant.
2. Puree 1 cup of the beans in a food processor or mash well with a potato masher. Add the pureed and whole beans, tomatoes, corn, water and chipotle pepper to the pot, bring to a boil, and cover to reduce heat to medium and simmer uncovered for 20 to 30 minutes or until the carrots are tender, stirring occasionally.
3. Serve with your choice of topping, like thinly-sliced green onions, chopped fresh cilantro, plain yogurt, shredded Canadian old cheddar cheese.
Notes: Look for canned chipotle peppers in adobo sauce in the Mexican section of most grocery stores. To freeze leftovers, puree the entire can of chipotles with adobo sauce until smooth. Spoon 1 tablespoon portions on a parchment-lined baking sheet and freeze until firm; transfer to an airtight container and freeze to use for the next spicy chili attack.
Upon standing, chili will thicken. When reheating, add more water if you like to thin to desired consistency. Freeze leftover chili for up to 3 months and keep it ready for lunch or dinner on a busy weeknight.
Per serving: 221 calories, 3.2 g fat, 0.3 g saturated fat, 0 g trans fat, 347 mg sodium, 40 g carbohydrates, 10.6 g fibre, 10 g sugars, 0 g added sugars, 9 g protein, carbohydrate choices: 2