3 Bean Chipotle Chili

3 bean chorizo chili 1024x742 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

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.

Serves 8ish.

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May 25 2012 11:39 pm | beans and freezable and one dish and vegetarian

5 Responses to “3 Bean Chipotle Chili”

  1. Erin K. on 26 May 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:)

  2. Barb on 27 May 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…

  3. Erin on 27 May 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.

  4. rose on 28 May 2012 at 8:28 pm #

    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

  5. Minnie(@thelady8home) on 29 May 2012 at 8:18 pm #

    Spicy Spicy Spicy!!! :D

    Thats my food for sure. :D

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