Smoky Corn & Bean "Chili" (a one pot meal)
This Smoky Bean & Corn Chili from In Jennie's Kitchen is filling, flavorful, and vegan, which is a healthier lunch (or dinner) option. Enjoy it with crumpled tortillas chips and shredded cheder cheese, obviously not vegan, but its optional.
What you will need:
Rinse and pick over the beans. Add them to a pot with 4 cups (1L) water, the onion, garlic, salt, olive oil, and bay leaf. Bring a to boil, uncovered, then reduce to a vigorous simmer. Cook until beans are tender but still retain some bite, about 1 hour.
(This step can be prepared up to 3 days in advance, and stored in the fridge until ready to proceed.)
Remove and discard the bay leaf, onion, and garlic cloves from the pot of beans. You should have 2 ¼ cups (560 grams) of cooked beans.
Add the salsa, corn, cumin, and paprika to the pot. Bring to a boil over high heat, Reduce to a simmer, and cook, uncovered, 25 to 30 minutes until the chili thickens up. Serve hot with optional toppings, if desired.
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