Yield: 4 servings (plus some leftover!)
I made this chili one night, sat down to it for dinner, and quickly made notes about what I’d done – it was tasty, healthy, satisfying, pantry-friendly and definitely worth sharing. I often buy a can of chipotle chilis in adobo sauce and puree them in the food processor – voila! – chipotle chili sauce. This sauce works well to add flavor and heat to all sorts of soups, chilis, stews and dressings (and it keeps for weeks in the refrigerator).
- Oil for the pan
- 1 medium brown onion, diced
- 2 carrots, peeled and diced
- 1 teaspoon minced garlic
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 15-ounce can diced tomatoes and juices (no salt added)
- 1 30-ounce can black beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can white kidney (cannellini) beans, rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon chipotle chili sauce (see note above)
- optional garnish: grated cheese, chopped green onions, plain yogurt
- Heat oil (enough to cover the bottom of the pot) over medium heat. Add chopped onion, carrots, garlic and a sprinkle of salt and pepper. Saute until soft, about 5 minutes. Add chili powder and cumin. Saute for 1 minute, toasting spices until aromatic.
- To the pot, add tomatoes and their juices, black beans, red kidney beans, white kidney beans and vegetable broth. Simmer for about 20 minutes, allowing the chili to thicken and the flavors to develop. Add chipotle chili sauce. Season to taste with additional salt, pepper and chipotle chili sauce.