Easy Vegetarian Bean Chili

• 1 (28 ounce) can diced tomatoes
• 2 (15 ounce) cans beans, rinsed (see note)
• 2 -3 teaspoons minced chipotle chiles in adobo
• 2 teaspoons sugar
• salt & fresh ground pepper
• 2 tablespoons vegetable oil
• 1 onion, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 garlic cloves, minced
• 1 12 cups frozen corn, thawed
• 2 tablespoons minced fresh cilantro

1. Pour tomatoes and the accompanying juices in a food processor.
2. Pulse 4 or 5 times, until it's kinda chunky.
3. In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt.
4. Stir and cover.
5. Heat over high until it starts boiling.
6. Drop heat to medium-low and simmer for the time being.
7. In a different large saucepan or Dutch oven, heat oil over medium heat.
8. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt.
9. Stir.
10. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally.
11. Add garlic.
12. Stir.
13. Saute until fragrant, 30 seconds to 1 minute.
14. Pour tomato mixture into onion pot.
15. Scrape browned bits with the back of your spoon, if you have 'em.
16. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency.
17. Stir occasionally.
18. After 15 minutes, add corn and cilantro.
19. Stir.
20. Heat until corn is warmed through.
21. Salt and pepper to taste.
22. Serve.

tomatoes, beans, chiles, sugar, salt, vegetable oil, onion, chili powder, ground cumin, garlic, frozen corn, fresh cilantro

Taken from www.food.com/recipe/easy-vegetarian-bean-chili-415268 (may not work)