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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
1 (28 ounce) can diced tomatoes |
2 tablespoons vegetable oil |
1 onion, finely chopped |
3 tablespoons chili powder |
2 teaspoons ground cumin |
3 garlic cloves, minced |
2 (16 ounce) cans beans (pinto, black, navy, kidney) |
1 tablespoon minced canned chipotle peppers in adobo seasoning |
1 1/2 cups frozen corn |
salt |
pepper |
Directions:
1. Pulse tomatoes in food processor until coarsely ground.
2. Heat oil in Dutch oven over medium heat until shimmering.
3. Cook onion until softened, about 5 minutes.
4. Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds.
5. Stir in tomatoes, beans, and chipotle; simmer until slightly thickened, about 15 minutes.
6. Stir in corn and cook until heated through, about 2 minutes.
7. Season with salt and pepper.
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