You can't go wrong with a good, spicy chili. It's wonderful when the weather is hot, and wonderful when the weather is cold. This chili is quick to put together, with just a few basic ingredients and spices. It packs a punch, too, thanks to the chipotle chiles. Thankfully the recipe is very adjustable, so add just a little chipotle chile at first, and keep going until you hit the spiciness you prefer. You can cool it off with a few avocado slices on top or a dollop of sour cream. This recipe is from Eat Well by Charity Ferreira.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 6-8 servings
Spicy Three-Bean Chipotle Chili
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1/4 teaspoon fine sea salt
- 1 28-oz can diced tomatoes
- 2 cups water
- 1 14-oz can pinto beans
- 1 14-oz can white beans
- 1 14-oz can black beans
- 2 teaspoons rice vinegar
- 1/4 cup cilantro, chopped
- 1 or 2 teaspoons chipotle chilies in adobo, finely chopped
- In a large pot over medium-high heat, add the oil. When the oil is hot, add the onions and garlic and saute them, stirring frequently, until the onions are translucent and are softened.
- Add in the chili powder, oregano, cumin and salt, stir to combine, and allow to cook for another minute or so.
- Add the tomatoes, beans and 2 cups of water, and allow the mixture to come to a boil. Cover the pot and reduce the heat to low. Allow the chili to simmer, stirring occasionally, for about 20 minutes.
- Stir in the vinegar, cilantro and chipotle, and adjust the seasonings to taste. Serve piping hot, with a wedge of cornbread or garlic toast. Enjoy!