2 teaspoons finely chopped chipotle chiles, canned in adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 (15-ounce) cans unsalted black beans, drained
1 (15-ounce) can unsalted pinto beans, drained
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
How to Make It
Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.
Add garlic, onion, and bell pepper; sauté 4 minutes.
Add cumin; sauté 30 seconds.
Stir in 1 cup water and remaining ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.
Stir mashed beans into chili. Simmer 5 minutes.
3 Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.
I think this recipe would be 4 stars as is. However, it's a 5 with these additions:1 extra tsp of chipotle with adobo1 tblsp chili powder2 tblsp of sourcream (whilst cooking)1 package of ground turkeyan extra 1/2 cup of water1 raw sweet potato, cut into 1 in. chunks added at the end before simmering for 4 hours.Awesome!
This turned out much better than I expected, after modifications: used beans and tomatoes *with* salt [not 'no salt added']; I added about 1 Tbls oregano, 1 Tbls chili powder, ~1/3-1/2 c corn, and a handful of Morningstar veggie Chik'n pieces right at the end of cooking. I also cooked it much more than 5 min, more like 1/2 hour at least, and ate the next day so all the flavors would have blended. Yum!