Chipotle Bean Chili
If more meatless meals are on your intention list for 2022 then you’re in luck! This chipotle bean chili is packed with veggies and fibre-rich beans, it’s vegan, grain-free, and so comforting. I feel like resolutions get a really bad rap but to be honest, I love the fresh start of a new year, there are 365 new days of potential and opportunity and I love starting the year with some new intentions, goals, even a resolution or two. Simple goals like eating more veggies, drinking more water, or batch prepping more meals are get resolutions and habits to build in the new year or anytime during the year.
This chili came about after my new niece was born. My brother and sister-in-law welcomed their daughter into the world in late October and of course the first thing I asked was what food do you need. They said that one-handed, hearty, easy-to-heat meals would be great. So, I decided to make a big batch of this vegetarian chili and fill mason jars with it and gift it to them for easy meals.
This Chipotle Bean Chili is the perfect comfort food for a cold winter’s night and it’s loaded with nutrition.
Onions: are full of prebiotics that feed the good bacteria in your gut.
Carrots: are loaded with vitamin A (beta carotene) which is important for immune and skin health.
Tomatoes: are a rich source of the antioxidant lycopene, which has been shown to reduce the risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
Garlic: has a compound called allicin which is anti-inflammatory.
Beans: are high in fibre which keeps you regular and is a great source of plant-based protein.
What you need for Chipotle Bean Chili
Olive oil: is the fat you’ll sweat your onions and garlic in.
Onions: are a great aromatic to add flavour to your chili.
Garlic: adds flavour to this chili.
Carrots: I love adding carrots to stews and chili, they add great chunky texture and flavour.
Canned tomatoes: I like using a can of diced tomatoes and whole tomatoes for different textures.
Chickpeas: add heartiness to this chili.
Black beans: are one of my favourite beans and are great in smokey, spicy dishes like this.
Kidney beans: is a meaty-hearty bean that works beautifully in chili.
Chipotle in Adobo: adds a smokey, spicy flavour to this chili. I love adding chipotle in adobo to chili.
Spices: I add chili powder, cumin, and smoked paprika. You can play around and experiment with the spices and quantities you use.
Sea salt and pepper: brings it all together!
Chipotle Bean Chili
Author: ElizabethServings: 6
Ingredients
2 onions, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 large carrots, chopped
1 tablespoon chili powder
1 tablespoon cumin powder
1 teaspoon smoked paprika
4 chipotle peppers in adobo, chopped
1 28oz can whole tomatoes
1 14.5oz can diced tomatoes
1 can each chickpeas, black beans, white cannellini beans, rinsed and drained
salt and pepper, to taste
Instructions:
1. In a large pot over medium heat add olive oil. Add onions and cook for 5-6 minutes or until translucent. Add garlic, carrots, chili powder, smoked paprika, and cumin. Cook for 5-6 minutes.
2. Add the chopped chipotle peppers in adobo and 1 tablespoon of the adobo sauce. Add the tomatoes and beans.
3. Bring to a simmer and cover and cook for 25-35 minutes. Season with salt and pepper and enjoy!
4. Chili keeps well in the fridge for up to five days or in the freezer for up to six months. The longer the chili simmers the better it tastes, it's even better after it's been refrigerated and reheated the next day!
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Lastly, if you make this Chipotle Bean Chili be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
