Spicy Three-Bean Pantry Chili

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Ingreadient:

• 3 tablespoons vegetable oil
• 3 tablespoons tomato paste
• 1 chipotle in adobo, smashed with a fork into a fine paste
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• Two 16-ounce jars mild salsa (about 3 1/2 cups)
• Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
• Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed) 
• One 15-ounce can hominy or corn, drained (but not rinsed)
• 1 cup long-grain white rice
• 1/4 cup cider vinegar
• Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Direction

1. Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
2. Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
3. Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.