Southwestern Chipotle Chili With Black Beans And Corn

• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 2 white onions, chopped
• 2 medium zucchini, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 1/2 teaspoons chipotle chiles in adobo, chopped
• 1 teaspoon kosher salt
• 5 cups vegetable broth (or chicken broth)
• 2 cups corn kernels (frozen, canned or off the cob)
• 1 (15 ounce) can black beans, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 tablespoons minced cilantro
• light sour cream
• sliced green onions with top

1. Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
2. Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
3. Add water if chile is too thick.
4. Top with cilantro. Pass sour cream and sliced green onions separtely.

olive oil, garlic, white onions, zucchini, ground cumin, chili powder, chipotle chiles, kosher salt, vegetable broth, corn kernels, black beans, tomatoes, tomato paste, cilantro, light sour cream, green onions

Taken from www.food.com/recipe/southwestern-chipotle-chili-with-black-beans-and-corn-375620 (may not work)