Step 1

In a large pot, heat the oil (or water/broth) and add the onion, garlic, salt and pepper. Cook, stirring for 2-3 minutes until the onion is soft and the garlic fragrant.

Step 2

Add the drained corn, chilli powder, and chipotle pepper. Stir and cook for about 3 minutes.

Step 3

Then add in the tomatoes with their juices, the drained beans (alternatively you can use the liquid from the canned beans to thicken the chilli and adjust the amount of water/broth needed), and the water or broth.

Step 4

Bring the chilli to a boil (you can raise the heat and put the lid on to speed up the process, just watch the pot closely and stir occasionally). Then lower the heat to a simmer and cover with the lid.

Step 5

Simmer for 25 – 30 minutes to combine all the flavours. Stirring occasionally.

Step 6

Add the tomato paste and/or crushed tomatoes to thicken if desired.

Step 7

Taste and adjust salt and pepper as desired, chilli powder for extra heat or extra chopped chipotles!

Step 8

Serve with our tasty & thrifty cornbread and top with green onion, avocado, sour cream or however else you desire!