Pinto Bean Chili

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
• Freshly ground black pepper
• 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 chili has thickened.

Stir in the lime juice and season to taste. Serve with desired toppings such as sour cream, avocado or jalapenos.

Servings: 4