Spicy and smoky chili filled with fresh tomatoes, corn, black beans, and served with zucchini noodles. This smoky chipotle zucchini noodle chili is so delicious and the perfect fall comfort food.
Ingredients
2 teaspoons olive oil
4 cloves garlic
½ medium onion, sliced
2 cups corn kernels
1 - 15 ounce can black beans
2 cups vegetable broth
¼ -1/2 - 7 ounce can chipotle peppers
3 tablespoons adobo sauce
1 - 14 ounce can diced tomatoes
1 cup grape or cherry tomatoes, halved
1 - 6 ounce tomato paste
1 tablespoon granulated sugar
1½ teaspoon oregano
⅛ teaspoon allspice
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon paprika
2 medium sized zucchini, spiralized
Finely chopped parsley or cilantro for garnish
Directions:
In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
Now, add sweet corn and black beans to the pot. Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced canned tomatoes, fresh tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
As a side note, I love spicy foods so when I’m cooking for myself, I add the entire can of chipotle peppers to my pot of chili. But for the purpose of this chili, add a couple of chipotle peppers, test the level of spicyness, and then adjust the spicy level to your taste buds.
Allow the chili to simmer and thicken for about 20 minutes.
When ready to serve the chili, add zucchini noodles into a bowl. Ladle hot chili over the zucchini noodles and let the heat from the chili to cook the zucchini noodles.
Serve the smoky chipotle zucchini noodle chili garnished with finely chopped parsley or cilantro as desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/10/03/smoky-chipotle-zucchini-noodle-chili/