1 tablespoon olive oil
1 chipotle in adobo, minced
1 tablespoon ground cumin
1 medium white onion, finely chopped (about ¾ cup)
1 medium red bell pepper, diced
3 garlic cloves, minced
1 (14-ounce) can black beans, drained and rinsed
1 (12-ounce) bottle dark ale
1 (14-ounce) can diced tomatoes
1 tablespoon tomato paste
½ cup fresh or frozen corn kernels
Salt, to taste
Heat oil in a medium pot set over medium heat. Add chipotles and cumin and cook for 1 minute, or until fragrant. Add onion, bell pepper and garlic and continue cooking about 5 minutes, until vegetables are soft. Stir in remaining ingredients and bring to a boil. Taste and add salt as needed.
Reduce heat to medium-low and allow to simmer, uncovered, for 45 minutes or until thick. Top with extra bell pepper and onion if desired.