Chipotle and Black Bean Chili
Dear readers, here is a wonderful recipe to warm you up on cold winter days! This chipotle and black bean chili is both delicious and nutritious. Plus, it simplifies your kitchen tasks by being prepared in just one pot. Believe me, once you try it, it will become one of your favorite dishes!
- 1 tablespoon avocado or olive oil
- 1 medium onion, chopped
- 1 large red or orange bell pepper, chopped
- 3 large cloves of garlic, finely chopped
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 cup vegetable broth
- 1 can roasted chopped tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 4 cans black beans, drained
- Cashew cream
- Tortilla chips, lightly crushed
- Avocado
- Cilantro
Let's heat a large pot over medium heat. Add our oil and then the onions and peppers, cooking until softened.
Now add the garlic, smoked paprika, cumin, and salt, stirring for about a minute.
Add the broth, tomatoes, chipotle peppers, and black beans, and mix well. Bring to a gentle simmer.
Reduce the heat slightly and cook, stirring occasionally, for about 20-25 minutes until it thickens.
Finally, taste and adjust the seasoning. Serve topped with cashew cream, tortilla chips, avocado, and cilantro.
Chipotle and Black Bean Chili Cooking Tips
You can add water to adjust the thickness of your chili. Leftovers can be stored in the refrigerator for 3-4 days. You can also freeze it for longer storage.
Nutrition Facts
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