Thursday, November 6, 2014

Spicy Chipotle Bean and Corn Chili

Spicy Chipotle Bean and Corn Chili
Considering I just finished the last of the portioned out meals I had in my freezer of this soup, I figured it was time to post this amazing, and incredibly spicy recipe.  I got the inspiration for this dish from the same dried beans I used in my Curried Pumpkin Bean Soup with Kale, but since I purchased black beans I wanted to make something with more of a southwest flavor.  I had never cooked with chipotle peppers in Adobo sauce before, but I had a can in my pantry and remembered hearing Rachel Ray many years ago, go on and on about their amazing smoky flavor and how it can change the whole feel of a dish.  I don't remember her saying that they are extremely spicy however, so if you are not someone who likes your food to burn a little then you could definitely leave them out and replace them with some smoked paprika or a different type of pepper.  The greatest thing about this recipe, is that it is literally the most clear cut "throw everything into the pot, cover and wait" concoction I have ever made.  I don't think I even stirred the soup once, since I left the house to take my daughter to a birthday party all afternoon the day I made this.  I just stirred together all of these amazingly healthy ingredients together in my crock pot, turned it up to high and walked away.  And about six hours later, dinner was ready.  My favorite way to eat this is with a generous heap of plain Greek yogurt (about 1/3 cup per cup of chili), but it would also make a fantastic dip, especially as part of a layered dip for a party perhaps, or on top of nachos.  It made a lot as well, so I had many meals individually portioned out in my freezer which is fantastic on a cold rainy day like today.  Now I will just have to make myself another batch!

Spicy Chipotle Bean and Corn Chili

1/2 lb. dried black beans, soaked overnight and rinsed
1 (13.4 oz.) can of organic black beans
16 oz. frozen organic corn
1 (14.5 oz.) can of organic fire roasted tomatoes
1 (7 oz.) can of chipotle peppers in Adobo sauce
1 small red onion, chopped
1 head of garlic, chopped
1 T. ground cumin
2 C. water

Mix all of the ingredients into a large slow cooker, stir and cover.  Cook on high for about 6 hours, until the beans are tender. Serve immediately.

ready to cook

ready to serve

bowl of soup

served with plain Greek yogurt,
shredded cheddar cheese, and sliced avocado

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