Black Bean-Chipotle Chili

• 2 tablespoons grapeseed oil
• 1 onion, medium dice
• 1 red pepper, medium dice
• 3 cloves garlic, rough chopped
• 2 tablespoons chili powder blend
• 1 teaspoon ground chipotle pepper powder
• 2 teaspoons ground cumin
• 1 cup dark beer
• One 28-ounce can whole tomatoes, crushed with their juice
• 1 to 2 canned chipotle peppers, rough chopped
• 1/2 cup your favorite barbecue sauce
• Two 15-ounce cans black beans, drained and rinsed
• Water as needed
• 1 cup frozen corn, defrosted
• Salt and pepper to taste

Garnish options

• Sour cream
• Grated cheddar cheese
• Tortilla chips
• Sliced or diced avocado
• Hot sauce

1. 1

   Heat a deep, heavy pot over medium heat and add the grapeseed oil.

2. 2

   Sauté the onions and pepper until lightly caramelized, 4 to 5 minutes. Add the garlic, chili powder, chipotle powder and cumin and cook until aromatic, about 1 minute.

3. 3

   Deglaze the pan with the beer and scrape up any bits of fond from the bottom of the pan. Stir in the tomatoes, chipotle peppers, barbeque sauce and beans.

4. 4

   Simmer the chili to blend the flavors, about 30 minutes. If the chili is too thick, add a splash of water.

5. 5

   Stir in the corn kernels, and season with salt and pepper to taste.

6. 6

   Ladle into bowls, and top with the garnishes of your choice.