Vegetarian Chipotle Chili

A Smoky and Spicy Healthy Meal

Posted by Rebecca H.

About

Hearty kidney beans and black beans create a dense and delicious chili, filled with spicy and smoky flavors, topped with onion, cheese, and sour cream.

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You Will Need (14 things)

  • 2 15 oz cans red Kidney Beans
  • 1 15 oz cans Black Beans
  • 2 Whole adobo Chiles with juices
  • 1 Yellow Onion , diced
  • 2 Cloves Garlic , minced
  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 1 cup Vegetable Stock
  • 2 cup Cooked Jasmine Rice
  • Sour Cream
  • Cheddar Cheese , shredded
  • White Onion , diced
  • 14 ½ oz can diced Tomatoes

Steps (4 steps, 45 minutes)

  1. 1

    Drain all cans of beans and rinse. Place 1 can's worth of black beans and 1 can's worth of kidney beans in the food processor. With a slotted spoon, add about ½ of the can of diced tomatoes. Add the chiles. Pulse until a paste forms.

  2. 2

    Heat a heavy-bottomed stock pot over medium heat. Add about 2 tablespoons of olive oil. Add the onion and garlic, and saute for a few minutes, until translucent. Add the cumin, cayenne, and paprika. Continue cooking until fragrant and slightly toasted, 5 minutes.

  3. 3

    Add the paste and remaining beans and tomatoes to the pot. Add the stock and bring to a boil, stirring well. Once boiling, bring down to a simmer and cook for about 20 minutes, stirring occasionally.

  4. 4

    Serve over a bed of rice. Top with desired toppings and enjoy warm. Seal in an airtight container in the refrigerator and simply reheat to enjoy later.