Chipotle Chili With Black Beans and Corn
I couldn’t get along without chipotle peppers. With their smokiness and heat, they’re an assertive flavor enhancer.
Chipotles are smoked jalapenos. They’re available dried in Latino markets, but I like the convenience of canned chipotles in adobo sauce, which you can find in some supermarkets.
Puree canned chipotles in a mini-processor or blender and you have a flavoring that will last for months in the refrigerator. Use it to boost soups, sauces, stews, sandwich spreads, baked beans, vegetables and pastas. Remember, chipotles are as hot as jalapenos; start with a few drops and add more to taste.
Heat oil in (3-quart) non-aluminum pot over medium-high heat. When hot, add garlic, onions, zucchini, cumin, chile powder, chipotle puree, oregano, salt and broth. Stir well. Cook until mixture is softened, stirring often, about 7 minutes.
Puree tomatoes and their liquid with tomato paste and add to pot, along with corn and black beans. Bring to boil, then reduce heat and simmer, partially covered, stirring occasionally, until mixture reaches a chili consistency, about 1 hour. Taste and adjust chipotle. (Can be made ahead and refrigerated 3 days or frozen 1 month. To serve, gently reheat, adding water if chili is too thick. Taste and adjust seasonings.) Serve hot, garnished with cilantro, passing sour cream and sliced green onions separately.
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