chipotle chili

30-minute Chipotle Black Bean Chili is the best all-in-one comfort meal! It&#39;s hearty, wholesome, well-spiced, and packed with plant-based protein. Vegan, Gluten-Free.

Chipotle Black Bean Chili

avocado oil

onion

cumin

cacao or cocoa powder

garlic

chipotle pepper in adobo (finely chopped)

tomato paste

black beans (drained and rinsed; about 4 cans)

tomatoes

vegetable broth (or water)

salt (to taste)

Serving suggestions: cilantro (avocado, vegan cheese, tortilla chips, etc)

Aromatics: Warm the oil on a large pot over medium heat. Add the onion and sauté for 3 to 5 minutes. Add the cumin, cocoa powder, garlic, chipotle pepper, and tomato paste. Sauté for an additional 3 minutes to toast the spices.

Simmer: Add in the beans, tomatoes, and vegetable broth. Give the chili a good stir, then cover and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer for 15 to 20 minutes, until thickened to your liking. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Blend (Optional): Blend up ~1 cup of the chili using either an immersion blender or stand-up blender for a creamier consistency

Serve: Season with additional salt to taste, if necessary. Serve warm and top as desired. Leftovers can be stored in the refrigerator for up to 7 days, or in the freezer for up to one

Smoky chipotle black bean chili made in 1 pot! The ultimate cold weather plant-based meal that’s warming, satisfying, and ready in just 30 minutes!

1-Pot Chipotle Black Bean Chili

Tbsp avocado

onion,

bell

garlic, minced

tsp smoked paprika

tsp cumin

tsp sea salt ((plus more to taste))

vegetable broth ((or store-bought // or sub water))

chipotle peppers in adobo sauce, minced

Tbsp adobo sauce ((from a can of chipotle peppers

black beans, drained

Cashew cream

Tortilla chips, slightly crushed ((or tortilla strips*))

Avocado

Cilantro

Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.

Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.

Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.

Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.

Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional). It&#39;s also amazing in our Smoky Black Bean &amp; Quinoa Chili Bowl.

Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.

https://www.youtube.com/watch?v=6-FhlC-ZRr0

Smoky chipotle black bean chili made in 1 pot! The ultimate cold weather plant-based meal that’s warming, satisfying, and ready in just 30 minutes!

Full Recipe: https://minimalistbaker.com/1-pot-chipotle-black-bean-chili/
 
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1-Pot Chipotle Black Bean Chili | Minimalist Baker Recipes

This authentic Mexican Street Corn recipe features grilled corn on the cob brushed with a creamy, tangy chipotle-infused sauce, sprinkled with crumbly cotija cheese, fresh parsley, and a squeeze of lime juice for a vibrant and flavorful twist on a classic street food favorite.

Mexican Street Corn with Creamy Lime and Cotija Recipe

Olive oil (for brushing)

Sea salt (to taste)

chipotle chili powder

cotija cheese (crumbled)

parsley (finely chopped)

limes (juiced)

heavy cream

sour cream

lime (juiced)

salt

Prepare Corn

Place each ear of corn on a piece of foil. Brush olive oil on each ear and lightly sprinkle with sea salt, covering all sides. Then, wrap the foil tightly around each ear of corn to prepare for grilling.

Grill Corn

Preheat your grill to medium heat. Place all 6 wrapped ears on the grill grates, close the lid, and cook for 15-20 minutes, turning often to prevent burning. Corn is ready when it can be easily pierced with a fork.

Make Mexican Crema Sauce

While the corn is grilling, combine heavy cream, sour cream, lime juice, chipotle chili powder, and salt in a small bowl. Mix well to create a smooth, tangy sauce.

Unwrap Corn

Once the corn is cooked, carefully remove the foil from each ear to reveal the hot grilled corn.

Assemble Street Corn

Lightly brush each ear of corn with the prepared Mexican crema mixture. Then, evenly sprinkle chipotle chili powder, crumbled cotija cheese, fresh parsley, and a fresh squeeze of lime juice over the corn for maximum flavor.

Serve and Enjoy

Serve the Mexican Street Corn immediately while hot for the best taste experience.

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Top 3 chipotle chili recipes from across the web

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The most viewed chipotle chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine