Three-Bean Chili with Corn and Chipotle

Hearty chili featuring kidney beans, cannellini beans, and black beans simmered with corn and smoky chipotle.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

• 1 can (15 oz) kidney beans
• 1 can (15 oz) cannellini beans
• 1 can (15 oz) black beans
• 1 cup frozen corn kernels
• 1 can (14 oz) diced tomatoes
• 1 medium chopped onion
• 3 cloves minced garlic
• 2 tbsp chipotle peppers in adobo
• 1 tsp cumin
• 1 tsp dried oregano

Instructions

1. Step 1: Drain and rinse all beans, then combine in a large pot with 1 can diced tomatoes (undrained), 1 cup frozen corn, 1 medium chopped onion, 3 minced garlic cloves, 2 tbsp chipotle in adobo, 1 tsp cumin, and 1 tsp dried oregano.
2. Step 2: Bring to a gentle simmer over medium heat, stirring occasionally. Cover and reduce heat to low.
3. Step 3: Simmer uncovered for 30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
4. Step 4: Taste and adjust seasoning with additional chipotle (for heat) or salt as needed. Simmer 5 more minutes.
5. Step 5: Serve hot with a sprinkle of fresh cilantro if desired.