Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 (14-ounce) can diced fire-roasted tomatoes
1½ cups cooked pinto beans, drained and rinsed
1½ cups cooked kidney beans, drained and rinsed
1 cup water or broth
3 chipotle peppers from a can of chipotles in adobo, diced
3 tablespoons adobo sauce*
1 cup corn kernels, fresh or frozen
½ teaspoon sea salt, plus more to taste
1 tablespoon fresh lime juice, plus wedges for serving
Directions
- Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
- Add the tomatoes, pinto beans, kidney beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chilli has thickened.
- Stir in the lime juice and season to taste. Serve with desired toppings.