Southwestern Chipotle Chili

Name: Southwestern Chipotle Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1.5 lbs ground beef; 1 large onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 chipotle peppers in adobo sauce, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 cup corn kernels, fresh or frozen; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 2 cups beef broth; 1 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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If you're in the mood for something hearty, bold, and full of southwestern flair, this Southwestern Chipotle Chili is your ticket. Packed with smoky spices and a medley of vibrant ingredients, it's perfect for cozying up on a chilly evening or adding a kick to your weeknight dinners.

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Ingredients for Southwestern Chipotle Chili

The star of our show is ground beef, providing a hearty base. Our aromatic duo, onion and garlic, lay the flavor foundation, while the red and yellow bell peppers add sweetness and a pop of color. For heat and depth, chipotle peppers in adobo sauce bring a smoky kick that elevates the dish. Canned black beans and kidney beans offer creaminess and protein, while diced tomatoes add acidity. Sweet corn kernels balance the spice, and the trio of chili powder, cumin, and smoked paprika infuse the chili with warmth. Finally, beef broth ties everything together, creating a rich, savory base.

Tips & Tricks

For a thicker chili, mash some of the beans before adding them to the pot.
Adjust the spice level by adding more or fewer chipotle peppers based on your preference.
If you prefer a leaner option, substitute ground turkey for beef.
To save time, chop your vegetables ahead of time and store them in the fridge.
If the chili is too spicy, a splash of lime juice can help balance the heat.

Serving Suggestions

This chili pairs beautifully with warm cornbread or crusty bread to soak up all the deliciousness. For a lighter side, serve it with a simple green salad topped with avocado. And don't forget the toppings—sour cream, shredded cheese, and fresh cilantro can take it to the next level.

Frequently Asked Questions

Can I make this chili vegetarian?: Absolutely! Simply omit the ground beef and add more beans or a plant-based protein substitute.
How long does this chili keep in the refrigerator?: Stored in an airtight container, it will last up to 4 days in the fridge.
Can I freeze this chili?: Yes, it freezes well! Allow it to cool completely before storing it in a freezer-safe container for up to 3 months.

Southwestern Chipotle Chili Recipe Walkthrough

Grab your largest pot and heat up some olive oil over medium heat. Toss in the chopped onion and minced garlic, giving them a stir until the onion turns translucent and releases that inviting aroma. Next, add the ground beef. Break it apart with a spoon as it cooks, ensuring it browns evenly.

Once the beef is browned, stir in the chopped red and yellow bell peppers. Let them cook for about 5 minutes until they start to soften, adding a touch of sweetness to the mix. Now, it's time to introduce the heat. Add the chopped chipotle peppers, both types of beans, diced tomatoes, and corn. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Give everything a good stir to evenly distribute the spices.

Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally to prevent sticking. This simmering time allows the flavors to meld beautifully. When it's done, serve it hot, and for an extra touch, garnish with sour cream, shredded cheese, and chopped cilantro if you like.

Why You'll Love This Recipe

Bursting with bold, smoky flavors from chipotle peppers and smoked paprika.
Loaded with protein and fiber, making it a satisfying meal.
Easy to make in one pot, minimizing cleanup.
Perfect for prepping ahead and even better as leftovers.
Customizable with your favorite toppings and sides.

Ingredients

1.5 lbs ground beef

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 chipotle peppers in adobo sauce, chopped

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

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

1 can (14.5 oz) diced tomatoes

1 cup corn kernels, fresh or frozen

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

2 cups beef broth

1 tbsp olive oil

Step-by-step Instructions

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

2. Add the ground beef, breaking it apart with a spoon, and cook until browned.

3. Stir in the red and yellow bell peppers, and cook for an additional 5 minutes until they start to soften.

4. Add the chipotle peppers, black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.

5. Pour in the beef broth, bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally.

6. Serve hot, garnished with sour cream, shredded cheese, and chopped cilantro if desired.

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