- 2 Tbsp vegetable oil
- 1 cup chopped onions
- 3 garlic cloves, minced or pressed
- 1 tsp salt
- 1 cup diced carrots
- 2 cups seeded and chopped red bell peppers
- 1 fresh hot pepper, seeded and minced
- 1 1/2 Tbsp ground cumin seeds
- 1 Tbsp ground coriander seeds
- 1 tsp dried oregano
- 1 cup fresh or frozen corn kernels
- One 28-ounce can diced tomatoes
- One 15-ounce can red kidney beans, rinsed and drained
- One 15-ounce can black beans, rinsed and drained
Warm the oil in a covered soup pot on low heat. Add the onions, garlic, and salt, and cook until soft, about 10 minutes. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often.
Stir in the hot peppers, cumin, coriander, and oregano and cook for 5 minutes more, stirring occasionally so the spices won’t stick.
Add the corn, tomatoes, kidney beans, and black beans. Bring the chili to a boil, reduce the heat, cover, and simmer, stirring often, for at least 30 minutes. In the meantime, make chipotle cream (recipe below) to go on top!
In a food processor, combine 6 oz Greek yogurt, 2 oz neufchâtel or cream cheese, 1-2 chipotle peppers in adobo, and 1 tsp salt. Puree until smooth.
If you have a high-powered blender, this could also be easily turned into a cashew chipotle cream! I’d suggest about 2/3 cup soaked cashews+chipotles+salt.