Full of smoky, spicy flavor this chili recipe is currently our family’s favorite! The variety of canned beans, tomatoes, along with the chipotle peppers makes this recipe not only quick and easy to prepare, but delicious. Add all your favorite toppings to make it just that much more satisfying!
Three Bean Chipotle Chili / Serves 4-6
1-2 tablespoons oil or butter
1 medium yellow onion, diced
1 large or 2 small carrots, diced
2 stalks celery, diced
1/2 large red, yellow, or green pepper, diced
4-5 cloves fresh garlic diced
2 cups water
2 teaspoon chili powder
2 teaspoon cumin powder
1/2 teaspoon red pepper flakes
1-2 tablespoons diced (bottled or canned) chipotle peppers in adobe sauce
1 can (4 ounce) green chilies
1 can (15 ounce) tomatoes, diced
1 can (15 ounce) tomato sauce
1 can (15 ounce) each dark red kidney, pinto, and black beans drained
1 package (12 ounce) of frozen veggie burger crumbles (I prefer the Boca Burger brand)
Salt/pepper to taste
Directions:
Step 1) In a 5-6 quart pot or Dutch oven sauté the onion, carrot, celery, red pepper, and garlic in oil or butter for 2-3 minutes.
Step 2) Stir in the spices and add the water. Let simmer 3-5 minutes.
Step 2) Add tomatoes, sauce, beans, chipotle peppers, chilies, and burger. Bring to just a boil and then turn down to low, cover, and let cook for 25-30 minutes until vegetables, beans, and burger are well-heated. Keep on simmer until ready to serve. Spices and flavors develop more over time.
Step 3) Serve with cheese, green onions, olives, chips, or other favorite toppings. And, of course, our family believes chili is never truly complete without cornbread hot from the oven! Check out my all-time favorite buttermilk cornbread recipe.
Notes:
I find it quick and easy to dice the vegetables and garlic in a food processor before sautéing. Several in my family are not fans of tomato chunks in their soups or chili (a carry over from childhood), so I pulse them a few times in the processor before adding to the chili, also.
