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

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1-Pot Chipotle Black Bean Chili

Top 2 chipotle chili recipes from across the web

The most viewed chipotle chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chipotle Black Bean Chili

1-Pot Chipotle Black Bean Chili

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