Easy Weeknight Chili

INGREDIENTS

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

INSTRUCTIONS

1. 1. PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. 2. HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. 3. SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4. COMBINE AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
5. 5. FINISH CHILI: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. 
   
   
   Notes:
   
   Target (east Pas) sells the chipotles in adobo sauce.  You use so little I end up freezing the rest of the can for later use.
   
   
   To make this more kid friendly: 
   Use only 1 TBS of chili powder or less.  I used 2 TBS chili powder on this night.  
   Omit the chipotles from the main pot and only add them to your individual bowls.  I feel the chipotles add a lot of the flavor and you don't want to miss out on them, so this is a good compromise.
   
   
   Meat Option:
   Add 1/2 a package of TJ's shredded BBQ chicken (precooked and by the cheese) or BBQ brisket/beef.  I've done both to use leftovers and it added a nice sweetness to the chili.