Vegetarian Chipotle Chili

A Smoky and Spicy Healthy Meal

https://www.cutoutandkeep.net/projects/vegetarian-chipotle-chili-2 • Posted by Rebecca H.

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.

You will need

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

Project Budget

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Difficulty

Description

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.

Instructions

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. 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. 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. 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.