Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat. (Cost for 4: $4.69)

Ann Taylor Pittman
Recipe by Cooking Light March 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
28 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.

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  • 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.

Nutrition Facts

347 calories; fat 6.1g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 18g; carbohydrates 56g; fiber 17g; cholesterol 0mg; iron 5mg; sodium 668mg; calcium 186mg.
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