HOWARD L. PUCKETT
Yield
4 servings (serving size: 1 1/2 cups)

Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in the Mexican section of your supermarket. Substitute 1/4 teaspoon of ground pepper for the chipotle, if desired.

How to Make It

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil. Reduce heat, and simmer 15 minutes. Ladle chili into individual bowls, and garnish with cilantro sprigs, if desired.

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Ratings & Reviews

Good weeknight option

littleleosmama
April 04, 2015
Solid, quick recipe. I like to serve it bowl-style with some rice and steamed kale piled on top.

VeganQuico's Review

mrscrazyed
December 24, 2012
Very simple and delicious vegan chili. I used fresh tomatoes, red bell peppers and organic black beans in spicy sauce, drained and rinsed...oh, and a lot more adobo sauce.

Evamar's Review

erinliane
September 03, 2012
One of my favorite chili recipes. I made this the first time when it appeared in the magazine in 1995 and it's been a go-to recipe since. I don't stray from the original except when I feel I want more hea,t I add more chipotle. I usually put a dollop of lowfat sour cream on top and serve it over rice, brown or white

carolfitz's Review

mauilover
May 22, 2012
N/A

mrscrazyed's Review

Evamar
September 17, 2011
DH and I are great fans of chili and hot dogs. With that in mind, I've been looking for a healthier alternative to canned chili. (I have found relatively health hot dogs from Hebrew National.) This recipe fits the bill perfectly. I usually have all the ingredients on hand, and it goes together in a flash. The only suggestion I would make is rather than garnishing the dish with cilantro, go ahead and throw a tablespoon of minced cilantro into the pot with the other ingredients. Wonderful comfort food for a chilly night.

littleleosmama's Review

VeganQuico
October 06, 2010
I make a variant on this recipe a lot, adding more more beans, eliminating the canned green chiles and adding one red/yellow/orange and one green bell pepper (chopped) to the saute with onions and garlic, increasing the chipotle (we like spice), added a big teaspoon of cumin and one of smoked paprika, and using cans of chopped fire-roasted tomatoes. Also, added some lime juice at the end to brighten it up. It's a great recipe for potlucks and parties.

gr8cooker's Review

anichka
January 09, 2010
I added 1 t cinnamon and coriander and 1 T cocoa powder to handle the heat. served with homemade corn bread. This is quick, easy and delicious for a cold winter day

mauilover's Review

gr8cooker
May 16, 2009
This is a very tasty and filling chili. I opted not to use the chipotle but will use it next time and perhaps add some lean ground beef. Very simple and easy to make. Serve with baked pita or tortilla chips or quesadillas. Great weeknight meal. I will be making this again.

erinliane's Review

carolfitz
December 28, 2008
This chili is surprisingly spicy! We add an extra can of beans to tone down the heat and make it last a little longer. The good news is that this recipe is fast, easy and healthy. Perfect for a quick weeknight dinner. We make it all the time!