Serve this spicy dish with crunchy tortilla chips or a pan of warm cornbread.
1 onion, chopped
2 teaspoons garlic, minced
2 teaspoons olive oil
3 (16-oz.) cans black beans, drained and rinsed
1 (16-oz.) pkg. frozen corn
1 (14 1/2-oz.) can tomatoes with chiles
2 cups water
1 1/2 teaspoon taco seasoning mix
1 (7-oz.) can chipotle chiles in adobo sauce
1 tablespoon rice vinegar
1/4 cup fresh cilantro, chopped
1/4 cup sour cream
Optional: salsa, fresh cilantro sprigs
How to Make It
In a medium saucepan, sauté onion and garlic in oil over medium-high heat 5 to 7 minutes or until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning mix. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally.
Combine chiles in sauce and vinegar in a blender; process until pureed. Stir chile mixture and cilantro into chili, adding more taco seasoning mix if a spicier chili is preferred; heat through. Divide among 4 soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired.