Daniel Fast Chipotle Chili

Chipotle Chili

The chipotle chile pepper is a jalapeno pepper native to Mexico. It has a slightly sweet, smoky, brown sugar flavor with a hint of chocolate and is often used to add a little heat to sauces, salsas, soups,  and stews.

Chipotle Chili

1 tablespoon extra-virgin olive oil
1 cup chopped red onions
2 cloves garlic, minced
2 cups Vegetable Broth or water
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 tablespoon lime juice
1 teaspoon chipotle chile pepper seasoning
1 teaspoon salt

Heat olive oil in a large, deep skillet or saucepan. Add onions, and cook until soft and translucent. Stir in garlic, and cook for one minute, stirring constantly so garlic doesn’t burn. Add broth, black beans, cannellini beans, kidney beans, pinto beans, tomatoes, lime juice, chipotle chile pepper, and salt. Bring to a boil. Reduce heat, and simmer, covered, for 30 minutes.

Yield: 8 servings (serving size: about 1 cup)


  1. This is the best dish I have ever eaten. Yummy!!!!!! And so easy to make!!!!

  2. Very good! Easy to make! I love a hearty chilli so I cut up 3 red potatoes and added them after the onions and garlic. Delicious!

  3. Cece… Did you cook the potatoes first?

  4. It this spicy hot!!!

  5. This was very good. It is a bit spicy but very flavorful. I added corn and brown rice to mine and served with corn muffins.

  6. This is so good!!! Thank you for providing all these recipes! I would have been lost without your help. This my family’s first time doing the Daniel fast, and I am extremely grateful that you took the time to put all this info out there. God bless!!!

  7. ALYSON BROWN says:

    This chili is amazing! I [attempt] to do the Daniel Fast every year. Usually by the 3rd or 4th day I’ve “accidentally” eaten some meat or sweets out of habit. Thanks to this amazing website I’ve been quite successful thus far. I am not much of a bean or veggie eater; however, this recipe is DELICIOUS! I had it for dinner last night and will have it for lunch today! I will continue to use your recipes beyond the fast.

    Creativity is a must when doing the Daniel Fast! 🙂 Thank you so much for introducing me to so many lunch and dinner ideas! Because of this site, I’m able to focus more on the spiritual aspect of the fast. I’m no longer obsessing over food labels and stressing about what I can or cannot eat. You have been a MAJOR help! God bless you 🙂

    • Praise the Lord! Alyson, thanks for sharing how God is working in your life. I’m so thankful you’re enjoying the recipes and being helped by them. May the Lord continue to bless you abundantly as you seek Him through prayer!

  8. Pat Landrum says:

    Can;t wait to try it. I made my own version the first week of the fast. This will be a welcomed change. Thanks

  9. Karen Parrish says:

    Can I substitute lemon juice for lime?
    Your recipes have been wonderful! We especially like the potato corn chowder and the fig/pear salad.

  10. What type of canned black, pinto or red beans did you use. I found GOYA and it has : blank beans, water , potassium chloride, salt and calcium chloride as an added preservative. Are this ok. Or is there a specific kind to buy ?

    • Lyn, your question is a good one. When using canned foods, you want to avoid as many additives, preservatives, and chemicals as possible. I usually use Bush beans, which only have black beans, water, and salt. I’m not sure about other types of beans when it comes to the Bush brand. I recommend reading the labels and trying to find the healthiest brand.

  11. Nonymus says:

    If doing the Daniel Fast fried food is unacceptable but I see several recipes that cause for sauteeing (SP?). Isn’t that considered frying?

    • Great question. There is a big difference between deep frying food and lightly sautéing (or pan frying) it. Pan frying only requires a small amount of oil, usually enough to keep food from sticking to the pan. Deep frying requires food to be fully submerged in oil for a much longer period of time. It’s also higher in fat and calorie content, which increases your risk for numerous health problems.

  12. Love this dish. It’s my third time making it and I still love it.