Smoky Chipotle Black Bean Chili

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(2 tbsp)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Black Beans(800 g)
• Canned tomatoes(800 g)
• Corn(200 g)
• Steamed Rice(300 g)
• Vegetable Broth(500 ml)
• Lime(1)
• Coriander(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion}, dice the {Bell pepper}, and mince the {Garlic}.

   ~12 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion} and {Bell pepper} with {Salt} and {Black pepper}, and cook until softened. Stir in the {Garlic}, {Chipotle in Adobo}, {Tomato paste}, {Smoked paprika}, {Cumin}, and {Oregano} for the last minute.

   ~8 min

3. 3

   Add the {Black Beans}, {Canned tomatoes}, {Corn}, and {Vegetable Stock}. Bring to a boil, then lower the heat and simmer until thickened, breaking up some of the beans with a spoon to make the chili richer.

   ~20 min

4. 4

   While the chili simmers, add {White rice} to a saucepan with 600ml water. Bring to a boil, cover, and cook on low until tender.

   ~10 min

5. 5

   Squeeze in half the {Lime}. Taste and adjust seasoning if needed. Serve the chili over the rice and finish with the remaining {Lime} cut into wedges and a scattering of {Fresh cilantro}.

   ~2 min