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
Cooking Directions
  1. 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.
  2. Add in the chili powder, oregano, cumin and salt, stir to combine, and allow to cook for another minute or so.
  3. 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.
  4. 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!


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