serves 4-6

Ingredients:

1 (28 oz) can diced tomatoes

2 (15 oz) can beans (mixture of black, pinto, and/or dark red kidney beans), rinsed

2-3 teaspoons minced chipotle chiles in adobe sauce

2 teaspoons sugar

salt and ground black pepper

2 tablespoons vegetable oil

1 onion minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 garlic cloves, minced

1 1/2 cups frozen corn, thawed

2 tablespoons minced fresh cilantro

Directions:

1. Puree tomatoes: Pulse tomatoes and their juices in food processor until slightly chunky, about 5 pulses.

2. Heat tomatoes with beans: Bring tomatoes, beans, chipotle chili, sugar, and 1/2 teaspoon salt to boil, covered in large saucepan.  Reduce heat to simmer and continue to cook until needed in step 5.

3. Saute aromatics: Heat oil in large Dutch oven over medium high heat until shimmering.  Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.

4. Combine and simmer: Stir in tomato-bean mixture, scraping up and browned bits.  Bring to simmer an dcook until slightly thickened, about 15 minutes.

5. Finish chili: Stir in corn and cilantro and return to brief simmer.  Season with salt and pepper to taste.  Serve.