It should not be chili and fuzzy socks weather. Alas, it is.

I made this chili a few weeks ago for some sci-fi celebs, and pulled some leftovers out of the freezer today. The day also included (not necessarily in this order): errands, editing, glittery blue nail polish, ice cream cones and Brazil. (Did you know Robert Di Niro is in it? Fact.)

So back on the day when I made this, the first guy who came into the gold room – who had that famous movie star air about him but I have no idea who he was – surveyed the spread, and when I offered up myriad vegan options, laughed and said “no, I’m going for the chili!”

Fast forward twenty minutes and he was walking out as I gave my chili elevator pitch to Michael Dorn, who’s vegan. He overheard the description of the chili and stopped, then turned around.

He: “That chili was vegan?”

Me: “Yep!”

He: “No way. That did not taste vegan.” (Or something of the like. I took it as a compliment, although I’m fairly certain anyone who actually was vegan wouldn’t take it as such.)

Worf chose the chili.

3 Bean & Chipotle Chili

AuthorJulie

Yields1 Serving

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

In 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.

Categorybeans, one dish, vegetarian

Ingredients

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

Directions

3 Bean & Chipotle Chili

Ingredients Directions

5 comments on “3 Bean Chipotle Chili”

Erin K.

May 26, 2012 at 8:44 pm #

This bears striking resemblance to your recipe in Spilling the Bean, minus the best part though! Where’s the sweet potato?! That recipe has become a major standby in my kitchen!! Always met with rave reviews:)

Barb

May 27, 2012 at 8:39 am #

It really does look meaty! I guess the tomato paste
gives it that rich color. Erin – how did you get your hands on a copy of Spilling the Beans? Lucky…

Erin

May 27, 2012 at 5:04 pm #

I was lucky enough to get mine for Christmas from my hubby:) I see it at chapters all the time though.