Three-Bean Chipotle Chili

Discover the rich, smoky flavors of our Three-Bean Chipotle Chili, a hearty and nutritious dish that combines a medley of beans with a kick of chipotle spice. Perfect for cozy evenings, this vegan, gluten-free delight is a must-try for chili lovers.

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

2 red bell peppers, chopped

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) crushed tomatoes

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 cup vegetable broth

1 tbsp ground cumin

1 tbsp chili powder

2 tsp smoked paprika

1 tsp chipotle powder

Salt and pepper to taste

1 lime, juiced

Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until the onion is translucent.

2. Stir in bell peppers and cook until they begin to soften.

3. Add diced and crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth.

4. Stir in cumin, chili powder, smoked paprika, and chipotle powder. Season with salt and pepper.

5. Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally.

6. Before serving, squeeze lime juice over the chili and stir. Garnish with fresh cilantro.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Reheat in a pot over medium heat, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.