Fiery Chipotle Black Bean Chili

$- 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 carrots, diced - 2 cans (15 oz each) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes, with juices - 2 tablespoons chipotle in adobo sauce, chopped - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - 1 cup vegetable broth - Salt and black pepper to taste The base of this chili starts with olive oil. It helps cook the onions and adds flavor. Next, I use aromatic veggies like onion, garlic, red bell pepper, and carrots. They create a solid flavor foundation. Then, I add the star ingredients: black beans and diced tomatoes. The beans give protein, while the tomatoes add a juicy texture. Chipotle in adobo sauce brings a smoky kick. It’s spicy but not too hot. Ground cumin, chili powder, and smoked paprika build the chili's depth. Lastly, vegetable broth ties all the flavors together. - Fresh cilantro - Lime wedges Garnishes add freshness and brightness to the dish. I love using fresh cilantro for a herbal note. Lime wedges add a zesty touch. Squeezing lime over the chili transforms the flavor and balances the spice. - Large pot - Cooking utensils A large pot is a must for cooking this chili. It allows all the ingredients to mix well. Basic cooking tools like a spatula or wooden spoon help stir and serve the chili. These simple tools make the process easy and fun. {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for about 5 minutes. It should turn translucent. 3. Next, stir in the minced garlic, diced red bell pepper, and diced carrots. 4. Cook these for an extra 3 to 4 minutes. The veggies should soften but not brown. 1. Add the rinsed black beans and diced tomatoes with their juices to the pot. 2. Mix in the chopped chipotle in adobo sauce, ground cumin, chili powder, and smoked paprika. 3. Pour in the vegetable broth and stir everything well. 4. Bring the mixture to a boil and then reduce the heat to simmer. 5. Cover the pot and let the chili cook for 30 to 35 minutes. Stir it occasionally. 1. Taste the chili and add salt and black pepper as needed. 2. If you want it spicier, add more chipotle from the can. 3. Once the chili thickens and flavors meld together, remove it from heat. 4. Serve hot with fresh cilantro on top and lime wedges on the side for extra flavor. To make your chili pop, you can adjust the spice levels. Start with the chipotle in adobo sauce. If you like it spicy, add more. If you prefer less heat, use less. You can also add fresh herbs at the end. Chopped cilantro gives a nice touch and bright flavor. Sautéing is key to building flavor. Heat your olive oil first. Add the onion and garlic, and cook until soft. This step helps release the onion's sweetness. After adding other veggies, let them soften too. Letting the chili simmer is very important. It allows the flavors to mix well. Cover the pot and let it cook for 30 to 35 minutes. Stir it occasionally to prevent sticking. This chili is naturally vegan. To keep it gluten-free, make sure your broth fits this need. You can also swap in different beans. Kidney or pinto beans work well. If you'd like more heat, add extra chipotle. For a milder taste, reduce the amount of spice. Pro Tips Adjust the Spice Level: If you prefer a milder chili, start with less chipotle in adobo sauce and add more to taste as it cooks. Make it Ahead: This chili tastes even better the next day! Make a big batch and store it in the fridge for up to 5 days or freeze it for future meals. Add Extra Veggies: Feel free to toss in more vegetables like zucchini or corn for added nutrition and flavor. Serve with Toppings: Enhance the flavor by serving with toppings like avocado, sour cream, or shredded cheese for a creamy contrast. {{image_2}} You can switch beans for a new taste. Try kidney or pinto beans instead of black beans. They add a different texture and flavor. Adding veggies can also change your chili. Zucchini and corn are great options. They boost nutrition and color. Feel free to mix and match your favorites. You can play with flavors in your chili. If you want it smoky, use more smoked paprika. For heat, add more chipotle. You can also try different peppers. Jalapeños or serranos can bring in fresh spice. Adjust these to suit your taste and mood. Serve your chili in many fun ways. Pair it with rice or cornbread for a filling meal. These sides soak up all that tasty sauce. Creative toppings can make your bowl even better. Try avocado slices or shredded cheese. Fresh cilantro adds a nice touch too. Lime wedges bring a zesty kick that brightens every bite. Enjoy exploring these options! To store leftovers, let the chili cool first. Then transfer it to an airtight container. This keeps it fresh in the fridge. The shelf life of the chili is about 4 to 5 days. Always check for any off smells before eating. You can freeze the chili for later use. To freeze, let it cool completely. Then, portion it into freezer-safe bags or containers. This helps save space. When you want to eat it, thaw it in the fridge overnight. For quick thawing, use the microwave on the defrost setting. To reheat the chili, the best methods are the stovetop or microwave. If using the stovetop, heat it gently in a pot over low heat. Stir often to prevent sticking. If it's too thick, add a splash of water or broth. In the microwave, heat in short bursts, stirring in between. Adjust the consistency if needed by adding liquid. Enjoy your warm, tasty chili! You can enjoy many tasty sides with Chipotle Black Bean Chili. Here are some ideas: - Cornbread: Soft and sweet, this bread pairs well with chili. - Rice: Serve white or brown rice to soak up the flavors. - Avocado: Creamy avocado adds a nice touch. - Sour cream: A dollop cools the heat. - Fresh cilantro: Sprinkle on top for added flavor. - Lime wedges: Squeeze over the chili for a fresh burst. These sides and toppings make your meal fun and delicious! If you want more heat, you can try these tips: - Add more chipotle in adobo sauce. Start with a teaspoon and adjust to taste. - Use fresh jalapeños or serrano peppers. Dice them and stir into the chili. - Sprinkle in cayenne pepper for extra spice. A little goes a long way! - Serve with hot sauce on the side. Let everyone decide their spice level. Adjusting spice is easy. Just taste and tweak until it's perfect for you! Yes, using canned beans is a great option! Here are the benefits: - Time-saving: Canned beans are quick and ready to use. - Consistent texture: They cook evenly and add creaminess to the chili. - Easy to find: Canned beans are available in most stores. - No soaking needed: You can skip the long soak time required for dried beans. Using canned beans makes this recipe even easier and still very tasty! This blog post covered the essential ingredients and steps to create a flavorful Chipotle Black Bean Chili. We explored how to sauté veggies, balance spices, and enhance flavors. I shared tips for dietary needs and fun variations to try. Remember, this chili is all about creativity and personal taste. Whether you like it smoky or spicy, there’s a way to make it your own. Enjoy your cooking, and share your chili journey with others!$

A spicy and hearty chili made with black beans, vegetables, and chipotle for a smoky flavor.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 carrots, diced
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) diced tomatoes, with juices
2 tablespoons chipotle in adobo sauce, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 cup vegetable broth
to taste Salt and black pepper
for garnish Fresh cilantro
for serving Lime wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and diced carrots. Cook for an additional 3-4 minutes until the vegetables begin to soften.
Add the rinsed black beans, diced tomatoes with juices, chipotle in adobo sauce, ground cumin, chili powder, smoked paprika, and vegetable broth to the pot. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 30-35 minutes, stirring occasionally.
Taste and season the chili with salt and black pepper as needed. If you'd like a spicier kick, add more chipotle from the can.
Once the chili is thickened and the flavors are melded, remove from heat.
Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.

Notes

Serve in rustic bowls, and sprinkle extra cilantro on top. Place lime wedges on the side for an added burst of flavor.

Keyword black beans, chili, spicy, vegetarian