I didn’t grow up with deep-rooted Texas chili traditions, so for authenticity’s sake, I’m just going to call this one Hinsdale Chili. What’s Hinsdale chili you ask? It’s the one you get from the Whole Foods Market in Hinsdale, Illinois when it’s 5 degrees outside and you’re on your way to the airport. In that moment (last week), it was everything I wanted and needed – a hot bowl of stewy tomato, black bean & chickpea-y goodness.
I craved it again the next day so I recreated this pretty simple recipe using (mostly) items from my pantry: fire roasted tomatoes, black beans, chickpeas and a few tablespoons of smoky adobo sauce. This is a low-fuss recipe but it’s perfect for those nights when you just want something warm and comforting.
I topped Jack’s bowl with grated cheese and mine with diced avocado. This recipe makes about 4 servings but you could easily double it and freeze some for later.
- 2 tablespoons olive oil
- ½ of a large white onion (about 1.5 cups chopped)
- 2 cloves garlic, minced
- 1 green pepper, diced
- 1 14-oz. can of diced fire roasted tomatoes
- 14 oz. water
- 14 oz. can black beans, drained and rinsed
- 14 oz. can chickpeas, drained and rinsed
- 2 tablespoons adobo sauce from a can of chipotles in adobo (see notes)
- 1 cup frozen corn
- juice from ½ of a lime
- salt & pepper
- extra lime slices
- chopped green onion
- sliced avocado with coarse sea salt
- jalapeño or serrano peppers (skip if you’re sensitive to spice)
- grated cheddar or jack cheese (optional)
- tortillas, on the side
- Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and green pepper. Stir and cook until soft (about 5-8 minutes). Turn the heat down if the garlic starts to burn.
- Add the canned tomatoes (and their juices), then fill the can with water and add it to the pot. Stir, then add the black beans, chickpeas, adobo sauce, corn and season generously with more salt and pepper. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
- Add a squeeze of lime, then taste and adjust seasonings adding more salt, pepper and lime to taste. For more spice/depth, add more adobo sauce to taste (watch it, it can get spicy quickly).
- Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.