Mexican Chipotle Chickpea Chili Stew with Corn and Pinto Beans
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen corn kernels
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the garlic, chipotle peppers, cumin, and chili powder. Cook for one minute until fragrant.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add the chickpeas, pinto beans, and corn. Season with salt and pepper.
- Simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens.
Notes
Chipotle amount can be reduced for milder heat or increased for more smoke. The stew thickens further after cooking, so stir in a little broth when reheating leftovers. It pairs well with warm corn tortillas on the side.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board