3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
1 cup corn kernels, fresh or frozen
1 tablespoon lime juice, plus wedges for serving
½ teaspoon sea salt
Freshly ground black pepper
1 cup water, if needed
serve with:
Chopped green onion
Avocado
Jalapeño or serrano peppers
Grated cheddar or jack cheese (optional)
Instructions
Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is slightly translucent, and then add the garlic and green pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
Add the tomatoes, black beans, kidney beans, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally. If the chili becomes too thick, add water as needed. Stir in the lime juice and season to taste with more salt and pepper, as desired.
Serve with desired toppings.
Notes
*Chipotle peppers can vary in spice level. If you’re sensitive to spice, start with less. If you love spice, add more to taste. If you’ve made your chili too spicy, add more lime juice and a bit of olive oil to tone it down.
Recipe by Love and Lemons at https://www.loveandlemons.com/black-bean-chickpea-veggie-chili/