Made this tonight...got the recipe off the internet somewhere, but don't remember where...
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1/2 tsp salt
few shakes of pepper
1 chipotle pepper (canned) and 2 tsp adobo sauce, diced
5 cups water
4 potatoes, peeled and diced
1/2 soft chicken boullion (if desired)
29 oz petite diced tomatoes
1 cup diced red bell pepper
1 cup frozen corn
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cups cooked corkscrew pasta***
1. Heat oil in large pot over high heat. Add onions and cook for about 5 minutes. Add garlic, cumin, salt, and pepper.
2. Add chipotle pepper and adobo sauce, water, potatoes, boullion (optional), and diced tomatoes. Let cook for 20 minutes or until potatoes are soft.
3. Add bell pepper, corn, beans, and pasta. Cook until heated through.
***I actually had some left over lipton cheddar broccoli noodles in the fridge from dinner the other night...so I just happened to open the fridge and think "I wonder if there's anything in here I can add to the chili"...and there it was...yummy! :)