Smoky Black Bean Chili With Corn Bread Croutons

• 2 tablespoons canola oil
• 1 white onion large, chopped
• 3 cloves garlic minced
• 3 carrots peeled and chopped
• 1 red bell pepper chopped
• 1 cup frozen corn kernels
• 2 Roma tomatoes chopped
• 1 tablespoon ancho chile powder
• 2 tablespoons fresh oregano chopped
• 1 ounce cans black beans rinsed
• 14 ounces vegetable stock
• 6 ounces corn bread cut into 1-inch cubes

1. Preheat the oven to 450 degrees . In a Dutch oven or large saucepan, heat the oil over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the carrots and the bell pepper; season with salt and pepper and cook, stirring, until softened, about 5 minutes. Add the corn, tomatoes, the ancho chile powder and 1 tbsp. of the oregano. Cook the chili, stirring frequently, until fragrant, about 2 minutes.
2. Add the beans, stock and 1 cup water; bring to a boil. Reduce the heat to medium and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes. Transfer 3 cups of the chili to a blender, puree and return the mixture to the pot; season.
3. On a rimmed baking sheet, season the corn bread cubes and bake until browned in spots, about 5 minutes. Divide the chili among bowls; garnish with the corn bread croutons and the remaining oregano.

canola oil, white onion, garlic, carrots, red bell pepper, corn, tomatoes, chile powder, oregano, black beans, vegetable stock, corn bread

Taken from www.yummly.com/recipe/Smoky-Black-Bean-Chili-with-Corn-Bread-Croutons-939367 (may not work)