Spicy Three-Bean Chili With Warm Corn Tortillas
This hearty and flavorful chipotle chili recipe is a delicious way to warm up your evenings. The blend of chipotle chilies, aromatic spices, and a trio of beans creates a comforting dish that is perfect for sharing with friends and family. Enjoy this chili served with warm corn tortillas for a satisfying and cozy meal that will surely become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 1 small can (7 oz.) chipotle chilies in adobo
- 2 Tbs. olive oil or canola oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 Tbs. chili powder
- 1 tsp. dried oregano
- 1 Tbs. ground cumin
- 1/4 tsp. salt
- 1 can (28 oz.) diced tomatoes
- 1 can (14 1/2 oz.) pinto beans, drained and rinsed
- 1 can (14 1/2 oz.) white beans, drained and rinsed
- 1 can (14 1/2 oz.) black beans, drained and rinsed
- 2 cups water
- 2 tsp. rice vinegar
- 1/4 cup chopped fresh cilantro
- 16 corn tortillas
Instructions
- Preheat an oven to 350°F.
- Puree the chipotle chilies in adobo in a blender. Measure out 1 to 2 tsp. and store the rest for another use. (The puree will keep in the refrigerator for 1 month.)
- In a large pot over medium-high heat, warm the oil. Add the onion and garlic and sauté, stirring frequently, until the onion softens, about 5 minutes. Stir in the chili powder, oregano, cumin and salt and cook for 1 minute.
- Add the tomatoes, beans and water and bring to a boil. Cover, reduce the heat and simmer, stirring occasionally, for 20 minutes. Stir in the vinegar, cilantro and chipotle puree to taste.
- Meanwhile, wrap the tortillas in aluminum foil and heat in the oven until warm. Ladle the chili into warmed bowls and serve the tortillas alongside. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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