Two-Bean Chipotle Chili

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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This Two-Bean Chipotle Chili is a hearty, flavor-packed dish perfect for cozy nights or casual gatherings. With its smoky chipotle kick and vibrant mix of veggies and beans, it's a satisfying meal that brings warmth and comfort.

Ingredients for Two-Bean Chipotle Chili

Olive oil serves as the base for sautéing the aromatics, providing a subtle richness to the dish. The onion and garlic create a savory foundation that enhances the overall flavor profile. Adding both red and yellow bell peppers not only brings a pop of color but also a sweet, fresh bite to the chili.

The combination of black beans and kidney beans offers a delightful texture and makes the chili hearty. Diced tomatoes and tomato paste contribute acidity and depth, while chipotle peppers in adobo sauce introduce a smoky heat that's truly the star of this dish. Ground cumin, smoked paprika, and chili powder add layers of warmth and spice, and a pinch of black pepper and salt ties everything together.

Vegetable broth adds moisture and helps meld the flavors, while a splash of fresh lime juice at the end brightens the chili, balancing the richness. Finally, a sprinkle of fresh cilantro adds a fragrant, herbaceous finish.

Tips & Tricks

  • If you like extra heat, add an extra chipotle pepper or a dash of cayenne pepper.
  • For a thicker chili, let it simmer a bit longer until it reaches your desired consistency.
  • Use a potato masher to partially mash some of the beans if you prefer a creamier texture.

Serving Suggestions

This chili pairs beautifully with a side of warm cornbread or over a bed of fluffy rice. Top with avocado slices, a dollop of sour cream, or shredded cheese for added richness. A fresh green salad can also balance the hearty flavor of the chili.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Dice about 4 large tomatoes and include all their juices.
Is there a substitute for chipotle peppers?
If you can't find chipotle peppers, smoked paprika or a bit of liquid smoke can mimic the smoky flavor, though you'll miss the heat.
How long does this chili keep?
Stored in an airtight container in the fridge, this chili will keep for up to 5 days. It also freezes well for up to 3 months.

Two-Bean Chipotle Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the onion and garlic and sauté until the onion turns translucent and fragrant – about 5 minutes.

Next, toss in the red and yellow bell peppers. Cook these until they soften slightly, stirring occasionally to ensure even cooking – this should take another 5 minutes.

Now, it's time to add the beans. Stir in the black beans and kidney beans, followed by the diced tomatoes and tomato paste. Mix well to ensure the tomato paste is evenly distributed.

Add the chipotle peppers along with the cumin, smoked paprika, chili powder, black pepper, and salt. Stir everything together until the spices coat the beans and vegetables nicely.

Pour in the vegetable broth, and give everything another good stir to combine. Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking.

Before serving, taste and adjust the seasoning if necessary. Stir in the lime juice and sprinkle with fresh cilantro for a burst of freshness.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • Rich, smoky flavors that elevate a classic chili experience.
  • Vegan-friendly without sacrificing heartiness or satisfaction.
  • Perfect for batch cooking and freezer-friendly.

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

Step-by-step 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.

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