3 chipotle peppers from canned
chipotles in adobo, diced, plus 3 tablespoons sauce*
1 cup corn kernels, fresh or
1 tablespoon lime juice, plus
wedges for serving
½ teaspoon sea salt
Freshly ground black pepper
Heat the oil in a large pot
over medium heat. Add the onion, a few pinches of salt and pepper, and stir.
Cook until the onion is translucent, 5 minutes, then add the garlic and
red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat
down as needed.
Add the tomatoes, beans, water,
chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover,
reduce the heat to low, and simmer for 25 minutes, stirring occasionally,
until the chili has thickened.
Stir in the lime juice and
season to taste. Serve with desired toppings.