This is a super simple but really hearty chili that can be made with very minimal prep. This can also easily be adapted for any diet. It can be made vegan using vegetable stock instead of chicken stock, and it can be gluten-free by substituting potato starch instead of flour. This is a fairly spicy chili so you might want to serve it with cream, cheese, or some bread but it’s not so hot you can’t just eat it as it is. If you want a thicker chili you can mash a portion of the beans before you put them in the pot as well.

Chipotle Bean Chili

AuthorMabCategoryDifficultyBeginner

Yields4 ServingsServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 2 tsp olive oil

 1 onion, finely diced

 1 red pepper, finely diced

 2 cloves garlic, minced

 2 tbsp chili powder

 2 tsp cumin

 2 tsp smoked paprika

 1 tsp oregano

 400 g black or kidney beans, drained

 400 g crushed tomatoes

 50 g chipotle chilies in adobo sauce, blended in a paste (about 3 chilis + some sauce)

 350 ml vegetable broth

 2 tbsp tomato paste

 salt, pepper, crushed chili flake, cilantro

Directions

1

Heat oil in a heavy bottom pot stockpot over medium heat.

2

Cook the onions and peppers for 5-7 minutes or until soft.

3

Reduce the heat to low and add the spices, stirring constantly until heated through, just about 1 minute.

4

Add the beans, tomatoes, vegetable broth, and tomato paste to the pot. Place the chipotle chilies in a blender and blend into a smooth paste, then add that to the pot as well and simmer until cooked and thickened, about 25-30 minutes.

Adapted from Small Town Woman

Ingredients

Ingredients

 2 tsp olive oil

 1 onion, finely diced

 1 red pepper, finely diced

 2 cloves garlic, minced

 2 tbsp chili powder

 2 tsp cumin

 2 tsp smoked paprika

 1 tsp oregano

 400 g black or kidney beans, drained

 400 g crushed tomatoes

 50 g chipotle chilies in adobo sauce, blended in a paste (about 3 chilis + some sauce)

 350 ml vegetable broth

 2 tbsp tomato paste

 salt, pepper, crushed chili flake, cilantro

Directions

Directions

1

Heat oil in a heavy bottom pot stockpot over medium heat.

2

Cook the onions and peppers for 5-7 minutes or until soft.

3

Reduce the heat to low and add the spices, stirring constantly until heated through, just about 1 minute.

4

Add the beans, tomatoes, vegetable broth, and tomato paste to the pot. Place the chipotle chilies in a blender and blend into a smooth paste, then add that to the pot as well and simmer until cooked and thickened, about 25-30 minutes.

Notes

Smokey Chipotle Bean Chili

IngredientsDirections