Categories: chili, chowder, stew

Ingredients

• 2 Tbsp. olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 Tbsp. chile powder
• 1/4 tsp. chipotle chile powder
• 3/4 tsp. cumin
• 3 Tbsp. tomato paste
• 3 1/2 cups unsalted vegetable broth
• 8 oz. frozen white kernel corn
• 1 (8 oz.) can tomato sauce
• 4 (15 oz.) cans pinto beans, rinsed
• chopped fresh cilantro
• grated sharp cheddar cheese
• finely chopped red onion
• sour cream
• corn chips

Directions

1. Heat olive oil in a Dutch oven on medium. Add finely chopped onion and cook 7 minutes or until softened. Add minced garlic; cook 1 minutes.
2. Stir in chile powder, chipotle chile powder and cumin. Stir in tomato paste. Add vegetable broth, corn and tomato sauce. ,Add the pinto beans. Cover; bring to boil. Reduce heat to medium-low and simmer about 30 minutes.
3. Stir in a handful of chopped cilantro and serve with cheese, red onion, sour cream and corn chips.

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