Description
A heartwarming bowl of Smoky Chipotle Chili, perfect for chilly evenings with smoky warmth and just enough heat.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1–2 Bell Peppers, chopped
- 1 can Canned Diced Tomatoes
- 1 can Black Beans, drained and rinsed
- 1 can Kidney Beans, drained and rinsed (optional)
- 2–3 Chipotle Peppers in Adobo Sauce, chopped
- 1 teaspoon Cumin
- 1 tablespoon Chili Powder
- 2 cups Vegetable Broth
- Salt and Pepper, to taste
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat; add the diced onion and sauté until it turns translucent, about 5 minutes.
- Stir in the minced garlic, followed by the chopped bell peppers. Cook until they soften, approximately another 4-5 minutes.
- Add the canned diced tomatoes with their juices, black beans, and kidney beans. Stir everything together.
- Incorporate the chopped chipotle peppers, cumin, chili powder, and season with salt and pepper.
- Pour in 2 cups of vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes.
- Taste your chili and adjust seasoning as needed; if you crave more heat, add more of the chipotle sauce!
- Serve warm, topped with your favorite accompaniments.
Notes
Consider adding vegetables like corn or zucchini for extra nutrients. Serve with avocado, sour cream, or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chili, comfort food, smoky, vegetarian, easy recipe, hearty meal