This fall season the AHS food classes are cooking up a storm. Below is a in-season recipe straight from the kitchen:

Easy Vegetarian Bean Chili

Serves 4-6

1 (28-ounces) canned dried tomatoes

2 (15-ounces) canned beans, rinsed

2-3 teaspoons minced chipotle chilies in adobo sauce

2 teaspoons ground black pepper

2 tablespoons chili powder

1 onion, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 garlic cloves, minced

1 1/2 cups frozen corn, thawed

2 tablespoons minced fresh cilantro

1. Puree Tomatoes: Pulse tomatoes and their juices in food processor until slightly chunky, about five pulses.

2. Heat Tomatoes: Bring tomatoes, beans, chipotle, chile, sugar, and 1/2 teaspoon salt to boil, covered, in large sauce pan. Reduce to simmer and continue to cook until needed in step five.

3. Sauté Aromatics: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about five minutes. Stir in garlic and cook until fragrant, about 30 seconds.

4. Combine and Simmer: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.

5. Finish Chili: Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.