3 Bean & Chipotle Chili

3 Bean & Chipotle Chili

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May 25, 2012

  • Makes: Serves 8ish.


2 onions, peeled and chopped

2 red or yellow bell peppers, seeded and chopped

2 jalapeño peppers, seeded and minced

5-6 garlic cloves, crushed

1 19 oz. (540 mL) can each black beans, red kidney beans and chickpeas, drained

1 19 oz. (540 mL) can diced or whole tomatoes

half a small can of tomato paste

2 Tbsp. chili powder

1 Tbsp. cocoa

1-2 tsp. chopped chipotle chili en adobo

1 tsp. cumin


1In a medium pot, sauté the onions, peppers and garlic in a drizzle of oil over medium-high heat. Add the black beans, red kidney beans and chickpeas, the tomatoes and tomato paste, chili powder, cocoa, chipotle chili en adobo and cumin. Bring to a simmer, reduce heat and cook for an hour, or until thickened. Cool and refrigerate for up to a week or freeze for up to 6 months, then reheat the whole pot or individual servings. Top with a blop of sour cream.


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