Two-Bean Chipotle Chili

Discover the vibrant flavors of our Two-Bean Chipotle Chili, a hearty and spicy delight perfect for any season. Packed with protein-rich beans, fresh vegetables, and smoky chipotle peppers, this chili is a delicious meal option that caters to vegans and those seeking a gluten-free diet. Easy to prepare and bursting with flavor, this dish will satisfy any palate.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

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

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

1 can (28 oz) diced tomatoes

2 tbsp tomato paste

2 chipotle peppers in adobo sauce, chopped

2 tsp ground cumin

2 tsp smoked paprika

1 tsp chili powder

1/2 tsp black pepper

Salt to taste

1 cup vegetable broth

1 tbsp fresh lime juice

1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until the onion is translucent.

3. Stir in red and yellow bell peppers, cook until slightly softened.

4. Add black beans, kidney beans, diced tomatoes, and tomato paste to the pot.

5. Mix in chipotle peppers, cumin, smoked paprika, chili powder, black pepper, and salt.

6. Pour in the vegetable broth, stir well to combine all ingredients.

7. Bring the chili to a boil, then lower the heat and let it simmer uncovered for 30 minutes, stirring occasionally.

8. Adjust seasoning if necessary, then mix in lime juice and fresh cilantro before serving.

Storage

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

Reheating

Reheat in a saucepan over medium heat until warmed through, or microwave in a microwave-safe container for 2-3 minutes.

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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.