3 Bean Chipotle Chili
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
AuthorJulieIn 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.
Ingredients
Directions
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.
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:)
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…
I was lucky enough to get mine for Christmas from my hubby:) I see it at chapters all the time though.
I made the chipotle chili tonight! First time I’ve bought chipotle chilis. It was delicious and I served it with whole wheat baguette. New standby!!
Rose
Spicy Spicy Spicy!!! 😀
Thats my food for sure. 😀